Mediterranean three bean salad

Mediterranean three bean salad


1 person made this

About this recipe: Cannellini beans, chickpeas and kidney beans are tossed together with minced onion, garlic, lemon juice, olive oil and fresh parsley. Great for summer parties or packed lunches! The flavours tend to blend better after a few hours.

Trina Cosgrave

Serves: 8 

  • 1 (400g) tin cannellini beans, rinsed and drained
  • 1 (400g) tin chickpeas, rinsed and drained
  • 1 (400g) tin kidney beans, rinsed and drained
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh parsley, or to taste
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Ready in:15min 

  1. Combine cannellini beans, chickpeas and kidney beans in a mixing bowl. Add minced onion, garlic, parsley, olive oil, lemon juice, salt and black pepper; mix well.

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