READY IN ABOUT 2½ hrs

Mediterranean Bean Salad

Read Reviews (23)

"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!" — sourdough girl

Directions

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 2 hrs 20 mins

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??

—sourdough girl

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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.

—LIKKEL

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28 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!

—LINDA MCLEAN

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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.

—melb31

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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.)

—wooll3n

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May 24, 2010

best ever!!!

—joaniepony

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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!

—MW

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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.

—Shelly

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Nutrition

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.

Nutritional Information

Mediterranean Bean Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 329
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
Sodium 874mg 35 %
** Potassium 358mg 10 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 13.4g 54 %
Protein 12.1g 24 %
** Sugars 1.3g
** Vitamin A 18 %
** Vitamin C 66 %
** Calcium 13 %
** Iron 37 %
** Thiamin 18 %
** Niacin 11 %
** Vitamin B6 37 %
** Magnesium 16 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.