Mediterranean Bean Salad

Name: Mediterranean Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: salt; 8 ounces green beans, trimmed and cut in one-inch pieces; 1/4 cup sun-dried tomato; 1 (19 ounce) can chickpeas, drained and rinsed; 1 (19 ounce) can black beans, drained and rinsed; 1 yellow red bell pepper, stemmed, seeded, and diced (or use a red or orange one); 1 green bell pepper, stemmed, seed, and diced (or use a small zucchini); 1 cup diced sweet onion; 3 1/2 tablespoons balsamic vinegar (or lemon juice with a pinch of sugar); 4 tsp.olive oil; 1/2 teaspoon black pepper; 1/2-3/4 cup minced fresh mixed herbs (parsley, mint, basil, savory, tarragon, chives, whatever is on hand)

⏱ 15 mins 🍽 6 serving(s) 🏷 Black Beans

This colourful Mediterranean bean salad offers a healthier, sugar-free twist on the classic. It combines fresh green beans, chickpeas, black beans, and diced peppers with sun-dried tomatoes and a simple balsamic vinaigrette. The recipe is adaptable, allowing for different bean varieties or corn. Fresh herbs are stirred in just before serving for maximum flavour. It's a quick, make-ahead dish perfect for gatherings.

Ingredients

salt
8 ounces green beans, trimmed and cut in one-inch pieces
1/4 cup sun-dried tomato
1 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 yellow red bell pepper, stemmed, seeded, and diced (or use a red or orange one)
1 green bell pepper, stemmed, seed, and diced (or use a small zucchini)
1 cup diced sweet onion
3 1/2 tablespoons balsamic vinegar (or lemon juice with a pinch of sugar)
4 tsp.olive oil
1/2 teaspoon black pepper
1/2-3/4 cup minced fresh mixed herbs (parsley, mint, basil, savory, tarragon, chives, whatever is on hand)

Method

Bring a large pot of salted water to a boil. Cook the green beans for 3 minutes.
Drain the beans and rinse them immediately under cold running water to halt the cooking process. Transfer them to a large mixing bowl.
While the beans cook, cover the sun-dried tomatoes with 1/2 Celsius of boiling water. Allow them to soak for 10 minutes.
Drain the tomatoes, keeping the soaking liquid. Chop the tomatoes and add them to the bowl with the green beans.
Add the drained chickpeas, black beans, diced bell peppers, and sweet onion to the same bowl.
For the dressing, whisk the balsamic vinegar, olive oil, 2 tablespoons of the reserved tomato soaking liquid, 1/2 teaspoons salt, and the black pepper in a small bowl.
Pour the prepared dressing over the salad ingredients and toss everything together until evenly coated.
Cover the salad and place it in the refrigerator. It can be stored for up to 2 days.
Roughly 5 minutes before you plan to serve, mix in the minced fresh herbs and give the salad a final toss.

Nutrition (per serving)

Sodium323100 mg

Recipe details

CategoryBlack Beans

Authorzeldaz51