Mediterranean Three Bean Salad Recipe (2024)

About this recipe

Three bean salad is something that many of you have probably grown up with. Many make this salad at home and it's also available in cans and jars at almost any supermarket. This healthy three bean salad recipe however is a twist on the classic bean salad. This protein-packed vegan salad is perfect for meal prepping.Just like our nicoise salad and Mediterranean roasted cauliflower salad, this one is also packed with amazing flavors.

The recipe calls for beans such as navy and pinto and ingredients such as artichokes and olives. The dressing is made with simple ingredients and adds a little bit of zest and tanginess to balance the flavors. Unlike the classic recipe, this one adds no sugar to the dressing.

To make this easy bean salad with a Mediterranean twist, you need the following ingredients:

• Beans: For this recipe I used pinto, red kidney and navy beans. You can either used canned beans or use my tutorial on how to make instant pot beans to make them at home. If using canned beans, it's always best to use organic or ones that don't have added sugar or sodium.
• Red onion: Adds a nice crunch and zing to the flavor, cannot be substituted with white onion.
• Parsley and mint: Some herb would add nice flavor and freshness to the salad.
• Artichoke hearts: It's best to use ones that are marinated in olive oil and spices for more flavor.
• Olives: You can use green or black olives. I used green ones stuffed with red pepper.

Can I use green beans in this salad?

Yes. You can use either canned green beans or cook them from scratch. If doing so, bring some water to a boil in a saucepan. Cut the green beans into 2-inch pieces and boil them for 5 to 10 minutes until fork tender and fully cooked. Transfer them to an ice water bowl immediately to preserve their bright green color.

Can I make three bean salad in advance?

This salad keeps well in the fridge. You can make it one day in advance. Just give it a nice stir before serving and add a splash of olive oil for extra flavor.

How long does three bean salad last?

Store the leftovers in an airtight container and refrigerate. This salad keeps for up to 3 days. However, since this salad is made with fresh herbs, it's best to not let it sit in the refrigerator for a long time.

• ▢ 1 can pinto beans 15 oz.
• ▢ 1 can red kidney beans 15 oz.
• ▢ 1 can navy beans 15 oz.
• ▢ 1 red onion chopped
• ▢ ½ cup parsley chopped
• ▢ ½ cup fresh mint chopped
• ▢ 1 cup marinated artichoke sliced
• ▢ 1 cup olives green and black

Three Bean Salad Dressing

• ▢ ¼ cup lemon juice
• ▢ 2 tablespoon white vinegar
• ▢ ¼ cup olive oil
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon sumac
• ▢ ½ tsp salt

• Drain and rinse the pinto, navy and red kidney beans. Place them in a large bowl.

• To the beans, add chopped onion, parsley, mint, artichoke and olives.

• Mix well using two large spoons.

• To make the dressing, mix all the ingredients in a bowl.

• Pour the dressing over the bean salad and mix well.

• Cover the bowl and refrigerate for about one hour.

• Serve cold.

• You can add other vegetables such as tomatoes, green onions or red bell pepper.
• Store the leftovers in an airtight container and refrigerate. This salad keeps for up to 3 days. However, since this salad is made with fresh herbs, it's best to not let it sit in the refrigerator for a long time.
• This salad is best served cold. Once you're done making it, cover the bowl and refrigerate for one hour so the flavors combine well.
• I chop the onions pretty small for this salad but you can also slice them or use a vegetable slicer to get very thin slices.