Mediterranean Three Bean Salad
photo by Rita1652
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
-
Salad
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can butter beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn
- 1 large tomatoes, chopped
- 1 small onion, chopped
- 1⁄2 green pepper, chopped
- 1⁄2 cucumber, peeled, seeded & chopped
- 1 cup parsley or 1 cup cilantro, chopped
-
Dressing
- 1⁄4 cup extra virgin olive oil
- 1 lemon, juice of
- 2 garlic cloves, minced
- 1⁄2 teaspoon cumin
- salt and pepper, to taste
directions
- Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.
- In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
- Pour dressing over salad and toss to coat.
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Reviews
-
I love bean salads-it's the first salad I ever learned to make. Subbed sundried toms<br/>for fresh and a red bell for green. We liked the cumin in the dressing because usually<br/>the bean salad I make has Italian seasoning. A scattering of cotija would have been good<br/>on the salad but alas had none on hand. Will make again in the summer when tomatoes and<br/>especially heirloom tomatoes are in season and plentiful. Reviewed for Veg Tag/February.