Mediterranean Bean Salad

The Black Cat Kitchen
by The Black Cat Kitchen
8 servings
15 min

Sometimes I just want an easy batch of lunches for the work week that doesn't take a ton of time. This dish is great because it also doubles as a wonderful side dish to chicken or fish for dinners as well. I love a lighter item like this salad for lunch because the protein in the beans keeps me energized and feeling like I had a heartier meal. You could also add cheese to this dish to make it a bit more filling as well. I would recommend feta or possibly halloumi for this one.

The vinaigrette or dressing is so simple to make as well! It is two ingredients are you ready? Lemon juice and red wine vinegar! Season with salt and pepper and you are all set. All that lemon juice helps stabilize this dish and keep it fresher for longer. I had mine in the fridge for the whole work week-about 4-5 days and it was still wonderful. Talk about simple.

I hope you enjoy!

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Mediterranean Bean Salad
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Bean Salad
  • 1 can chickpeas, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 3-4 stalks of celery, chopped
  • 5-6 Tbsp parsley, chopped finely (you can include the stems they have a lot of flavor)
  • Juice of 1.5 lemons
  • 1/2 one red onion, diced
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste
  • optional-minced garlic
Bean Salad
Drain and rinse the beans
Chop the onion, celery, and parsley
Toss all together in a bowl
Squeeze in lemon juice and add red wine vinegar
Season with salt and pepper to taste
  • Lasts about 5 days in the fridge and gets better flavor the longer it marinates
The Black Cat Kitchen
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