Ingredients
For the Salad:
1 (15-ounce) can garbanzo beans, rinsed and drained 🫘
1 (15-ounce) can cannellini beans, rinsed and drained 🫘
1 (15-ounce) can kidney beans, rinsed and drained 🫘
1/4 cup red onion, chopped fine 🧅
3/4 cup celery, chopped 🥬
1 small cucumber, peeled, seeded, and chopped 🥒
3/4 cup fresh Italian parsley, chopped 🌿
1/4 cup fresh basil, chopped 🌿
2 tomatoes, chopped fine 🍅
1/4 cup Parmesan cheese, finely grated 🧀
1/2 cup Kalamata olives (optional) 🫒
1/3 cup pepperoncini (optional) 🌶️
For the Dressing:
1/4 cup extra-virgin olive oil 🫒
Juice of 1–1/2 lemons 🍋
1 clove garlic, peeled and minced 🧄
1/2 teaspoon dried Italian seasoning 🌿
Ground pepper and sea salt to taste 🧂
Instructions
1️⃣ In a large bowl, add the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, olives (if using), and pepperoncini (if using). Toss everything together. 🍲
2️⃣ In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning. Alternatively, add these ingredients to a mason jar, seal the lid tightly, and shake well. 🥄
3️⃣ Drizzle the dressing over the salad ingredients and toss again to coat everything evenly. 🥗
4️⃣ Refrigerate for 45-60 minutes before serving to allow the flavors to meld. ❄️
- Prep Time: 15 min
- Refrigeration Time: 45-60 min
Nutrition
- Calories: 240 Kcal