Mediterranean Style Bean Salad Recipes

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MEDITERRANEAN THREE-BEAN SALAD

Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 8 to 10

Number Of Ingredients 11



Mediterranean Three-Bean Salad image

Steps:

  • Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).

1/2 small red onion, cut into a 1/4-inch dice (1/2 cup)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
1 can (15.5 ounces) pink beans, drained and rinsed
10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups)
2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups)
4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup)
3/4 cup chopped curly-leaf parsley

MEDITERRANEAN BEAN SALAD

This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!

Provided by sourdough girl

Categories     Salad     Beans

Time 2h20m

Yield 4

Number Of Ingredients 9



Mediterranean Bean Salad image

Steps:

  • In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g

1 (15.5 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 lemon, zested and juiced
1 medium tomato, chopped
¼ cup chopped red onion
½ cup chopped fresh parsley
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste

MEDITERRANEAN-STYLE BEAN SALAD

Mediterranean-style bean salad, a quick no-cook supper

Provided by Merrilees Parker

Categories     Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 10m

Number Of Ingredients 8



Mediterranean-style bean salad image

Steps:

  • Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
  • Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Nutrition Facts : Calories 367 calories, Fat 28 grams fat, SaturatedFat 7.4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 3 milligram of sodium

290g jar artichoke heart in oil
1 tbsp sundried tomato paste
1 tsp white wine vinegar
410g can cannellini beans , drained and rinsed
300g pack small vine tomato , quartered (about 12 in total)
handful Kalamata black olives
2 spring onions , thinly sliced on the diagonal
200g log soft goat's cheese , crumbled

MEDITERRANEAN-STYLE BEAN SALAD

Mediterranean-style bean salad, a quick no-cook supper. Use a can of tuna and flake it into the salad instead of the goat cheese. Or pile up any leftovers on toasted bread for a quick snack.

Provided by English_Rose

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Mediterranean-Style Bean Salad image

Steps:

  • Drain the jar of artichokes, reserving 3 tbsp of the oil.
  • Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
  • Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, scallions and half the goat cheese.
  • Stir in the artichoke oil mixture and tip into a serving bowl.
  • Season to taste.
  • Crumble over the remaining goat cheese, then serve.

Nutrition Facts : Calories 410.9, Fat 17.8, SaturatedFat 10.8, Cholesterol 39.2, Sodium 466.9, Carbohydrate 43, Fiber 11.6, Sugar 12, Protein 24.1

10 ounces artichoke hearts packed in oil
1 tablespoon sun-dried tomato paste
1 teaspoon white wine vinegar
salt and pepper
14 ounces cannellini beans, drained and rinsed
12 tomatoes, quartered
16 kalamata olives, halved
2 scallions, thinly sliced on the diagonal
7 ounces goat cheese, crumbled

MEDITERRANEAN GREEN BEAN SALAD

Posted for the Zaar World Tour to Greece, this quick to fix side dish salad is great with grilled chicken or alone with a crusty bread. From a quick to fix website.

Provided by LAURIE

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10



Mediterranean Green Bean Salad image

Steps:

  • In a large bowl combine, oil, lemon juice, seasonings.
  • Stir in remaining ingredients.
  • Chill until serving or serve at room temperature.

Nutrition Facts : Calories 104.7, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.3, Sodium 257.2, Carbohydrate 7, Fiber 2.5, Sugar 1.8, Protein 2.6

4 cups frozen green beans, thawed, cut into 2-inch pieces
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped red onion
1/2 cup feta cheese, crumbles
1/2 cup sliced ripe olives

MEDITERRANEAN THREE BEAN SALAD

I made this after being inspired by a wonderful salad served at our favorite local Mediterranean eatery and wanted to be able to make such an easy, healthy and delicious salad at home. You can use fresh, frozen, or canned corn, as long as you adjust the preparation as needed - if frozen, thaw before adding to salad; if canned, drain and rinse before adding. I am labelling servings as a side dish - if you want to serve as an entree, adjust ingredients accordingly.

Provided by Starrynews

Categories     Low Cholesterol

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14



Mediterranean Three Bean Salad image

Steps:

  • 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.

Nutrition Facts : Calories 335.8, Fat 10.5, SaturatedFat 1.5, Sodium 190.2, Carbohydrate 48.5, Fiber 14.3, Sugar 3.6, Protein 15.6

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
1/4 cup extra virgin olive oil
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon cumin
salt and pepper, to taste

MEDITERRANEAN-INSPIRED 5-BEAN SALAD

Make this your own with the beans you particularly love. This is about as healthy as it gets.

Provided by Susan

Categories     Salad     Beans

Time 2h15m

Yield 12

Number Of Ingredients 16



Mediterranean-Inspired 5-Bean Salad image

Steps:

  • Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
  • Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
  • Cover and refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 22 g, Fat 6.3 g, Fiber 7 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 635 mg, Sugar 3.2 g

1 (15 ounce) can black beans
1 (15 ounce) can kidney beans
1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can garbanzo beans
3 stalks celery, chopped
½ medium red onion, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup sliced green olives
¼ cup sliced black olives
¼ cup dried parsley
1 tablespoon chopped fresh rosemary
⅔ cup Greek salad dressing
1 tablespoon honey, or more to taste
salt and ground black pepper to taste

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