Ingredients
Three Bean Salad
- 1 can dark red kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup sun dried tomatoes packed in olive oil, sliced
- 2 mini cucumbers, sliced into half moons
- 1 cup parmesan cheese, grated
- 1/2 cup fresh herbs, such as basil and parsley, chopped
- Squeeze of lemon juice from half a lemon
- Pinch of salt
Red Wine Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp shallot, minced
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 1 tsp coarse Kosher salt (or 1/2 tsp fine salt)
- 1 tsp dried oregano
- A few grinds of black pepper
Instructions
- Combine Ingredients: In a large mixing bowl, combine the drained kidney beans, white beans, chickpeas, chopped marinated artichoke hearts, sliced sun dried tomatoes, sliced mini cucumbers, grated parmesan cheese, and chopped fresh herbs.
- Prepare Vinaigrette: In a small jar, add the extra virgin olive oil, red wine vinegar, minced shallot, honey, Dijon mustard, kosher salt, dried oregano, and freshly ground black pepper. Close the jar tightly and shake vigorously until the dressing is well emulsified and combined.
- Dress the Salad: Pour about half a cup of the prepared vinaigrette over the salad mixture. Add a squeeze of fresh lemon juice from half a lemon and a pinch of salt to enhance the flavors.
- Mix and Serve: Use salad spoons to thoroughly toss the salad until all ingredients are evenly coated with the dressing. Serve immediately to enjoy fresh or store in the refrigerator to serve chilled later.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For extra protein, add cooked chicken or tofu if not strictly vegetarian.
- Adjust the sweetness of the vinaigrette by adding more or less honey according to taste.
- Use fresh herbs like basil and parsley for the best flavor but feel free to substitute with dill or cilantro.
- Rinse canned beans thoroughly to reduce sodium content.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
