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Mediterranean Bean Salad

5 from 9 votes

This Mediterranean Bean Salad is so light and fresh, made with lemon juice, mint and parsley. This can be served as a side dish, perfect for potlucks or to make it a main for lunch serve it over spiralized cucumbers.

Total Time: 15

Yield: 6 servings

Course: Lunch, Salad, Side Dish

Cuisine: American

Ingredients

1 15.5-ounce can garbanzo beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 cup chopped grape tomatoes
1 large garlic clove (finely minced)
½ cup chopped red onion
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
1 1/2 tablespoons olive oil
Juice from 1 medium lemon
½ teaspoon kosher salt
Freshly ground black pepper

Instructions

In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.

Nutrition

Serving: 3/4 cup, Calories: 175kcal, Carbohydrates: 26g, Protein: 8g, Fat: 4.5g, Saturated Fat: 0.5g, Sodium: 327mg, Fiber: 9g, Sugar: 1g

- WW Points: 3

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