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#Italian Bean Salad Recipe Guide

Italian Bean Salad

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Course Salad
Cuisine Italian

Equipment

  • Equipment Needed: Knife, cutting board, mixing bowl, strainer or colander

Ingredients
  

  • Ingredients:
  • 15 oz. can of garbanzo beans
  • 15 oz. can of cannellini beans
  • 15 oz. can of kidney beans
  • ½ red onion thinly sliced
  • ½ cup kalamata olives sliced
  • 1 yellow bell pepper diced
  • 2 tbsp parsley finely chopped
  • 1 cup cherry tomatoes halved
  • ½ cup feta cheese crumbled
  • 2 oz. red wine vinegar
  • 1 oz. extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Method:
  • Prepare the Beans: Drain and rinse the garbanzo, kidney, and cannellini beans in a colander. Set them aside to drain completely.
  • Slice and Dice: Thinly slice the red onion, halve the cherry tomatoes, slice the olives, dice the yellow bell pepper, and chop the parsley.
  • Combine: In a large mixing bowl, combine the beans, onions, olives, bell pepper, tomatoes, and parsley.
  • Dress: Drizzle the olive oil and red wine vinegar over the salad. Toss gently to combine. Add crumbled feta on top and season with salt and pepper to taste.
  • Chill: Allow the salad to sit for about 30 minutes (or longer if you have time) in the fridge to let the flavors meld together.
  • Serve: Garnish with extra feta and parsley before serving. This salad can be served cold or at room temperature.
  • #Italian Bean Salad #ad
  • Variations & Tips:
  • Additions: Feel free to add more veggies, such as cucumber or avocado, for added freshness.
  • Herbs: Fresh basil or oregano can be added for an extra burst of flavor.
  • Protein Boost: For a heartier version, consider adding some grilled chicken or tuna.
  • Vegan Version: Skip the feta or use a plant-based cheese alternative for a fully vegan meal.
    #Italian Bean Salad Recipe Guide
Keyword Insalata, Italian Bean Salad