Mediterranean Bean Salad Recipe -
Mediterranean Bean Salad Recipe

Mediterranean Bean Salad

Recipe by  

"This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2006

This is not a review... it's my recipe and it's supposed to say that the beans should be drained and RINSED. Also, I specified that any combination of beans would work, but contrasting colors make the best presentation! But, you know, I think it's a 5* recipe, so I'm going to give it 5*s just to get you guys started! Enjoy! p.s. to "likkel"... why would people who don't like cold bean salads even try this recipe? that's like saying vegetarians won't like a beefsteak recipe! And WHY would you feed it to your husband, knowing he doesn't like garbanzo beans??

Most Helpful Critical Review
Jun 12, 2004

I thought this was pretty good. My husband wouldn't eat it. I made him try it and he first picked out the garbanzos since he doesn't like them. People who don't like cold bean salads won't like it. I used Lime instead of lemon; and red beans in stead of kidnet beans. I did half with fresh cilantro and half with fresh parsley and I liked the cilantro better (but I love cilantro); the parsley batch had a nice fresh flavor. I tried adding some (thawed) frozen corn and thougth that was good. I added some more chopped red onion since that gave it nice flavor and crunch and a bit more tomato was good.


30 Ratings

Nov 21, 2005

This was so good Cathy! I used garbonzos and pintos in this recipe and added some chopped cucs and black olives. This is a very refreshing salad and went so nicely with our spicey pork tenderloin. Thanks so much!

Feb 02, 2009

Great recipe, but I used cherry tomatoes. I have made bean salads before and they taste great, but leftovers can be too watery if you use chopped/cut up tomatoes. With cherry tomatoes the leftovers taste great too.

Aug 01, 2011

I made this for a family get-together in July and got rave reviews on it. It was so refreshing after we'd spent the day out in the hot sun! I added a can of butter beans and a clove or 2 of smashed garlic. (I whisked the garlic, lemon juice and olive oil together before pouring it over all the veggies and beans.)

Jul 23, 2012

This was simple and delicious! My tastes required a few changes, but the beauty of this recipe is that it's versatile and you can easily make swaps. I added some finely chopped cucumber, a splash or two of balsamic vinegar, and topped the served salad with feta cheese. We ate this along side some grilled chicken and I even sprinkled some of this on top of some salad greens--yum! The next day, I took the leftovers and added them to a prepared can of tomato soup and sprinkled in some additional garlic powder and dried basil and topped with a little feta. My kids gobbled it right up!

Jan 07, 2012

Thank you for this very easy to put together bean salad. I changed based on what I had on hand. I used white and black beans for the contrast and yellow cherry tomatoes cut in half and cilantro. I didn't have capers so I left that out. It seemed it was missing something and it may have been what the capers did for it so I added only a teaspoon of ACV and this is perfect. I will be buying capers next time.

May 24, 2010

best ever!!!


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 13.4 g
  • 54%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 874 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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