Omit the herbs, olives, and feta, and serve with plenty of crusty bread for mopping up the juices. You’ll want to add an extra clove of crushed garlic as well. Pasta salad:Īdd leftover cooked pasta, between one-two cups based on your preference, and two tablespoons of mayonnaise. Italian style:Īdd a dash of balsamic vinegar, use black olives, use sun-dried tomatoes instead of regular tomatoes, and add mozzarella balls and lots of fresh basil. Use black kalamata olives, add a cup of chopped cucumber and a teaspoon of dried oregano, and use green bell pepper. Tomatoes: Use ripe firm tomatoes or substitute with chopped cherry tomatoes, about 6-8 cherry tomatoes per tomato. Onion: I used red onion as it’s on the milder side but you can use regular yellow onion if you prefer a stronger bite, or the white parts of green or spring onions, or even shallots. Olive oil: Use a good quality extra virgin or fruity olive oil. Id you’re vegan just omit or try it with my vegan goat cheese.īell pepper: Use green or red, whichever you prefer. If you don’t like or don’t have feta you can leave it out or use crumbled goats cheese instead. Salt: Use the amount given (or a low-sodium substitute) and don’t taste and adjust for salt until your yummy salad has chilled for at least an hour (it will taste totally different).įeta: Use feta crumbled into big pieces or medium dice, otherwise the texture will get a little lost in the sauce. If you don’t have a garlic crusher you can chop the garlic and work it into the dressing with a mortar and pestle. Garlic: Crushed garlic is great when chilled with the luscious dressing, don’t substitute for ground, and use a large clove. White wine vinegar is also great, and if you don’t have that you can use any mild vinegar (like apple cider vinegar) with a splash of balsamic vinegar. Vinegar: I based this recipe on a tasty Spanish salad I enjoy so I use red wine vinegar, which is a typical vinegar used where I live in Madrid. Olives: I use green stoned olives here but black stoned olives are also great and give better contrast for a tasty visual, especially if entertaining. Serve this Mediterranean black bean salad immediately or store in the refrigerator.Fresh herbs: You can use any fresh herb you like here, basil is my favorite, and parsley is also good if you like it.Ĭannellini beans: Use any type of cooked small white beans, just skip the big ones as they won’t absorb the dressing well. Lastly, pour dressing over vegetables and beans in the large bowl and gently mix. Then add in the drained and rinsed beans.Īdd all dressing ingredients to small bowl or mason jar and whisk together. Next, chop all of the vegetables and place them in a large bowl. Set aside to drain while you chop the veggies. Pour the 3 cans of beans into a colander and rinse with water. Here Are The Mediterranean Tri-Bean Salad Ingredients You Will Need:ġ/4 cup fresh basil, julienned (6 large leaves) The 3 different varieties of beans, olives, and veggies combine for a hearty, yet light meal! Mediterranean Tri-Bean Salad #cleaneating side dish or #vegetarian meal Click To Tweet Though this fresh salad has all the colors of summer, I make this salad most often in the cooler months to remind me warmer temps are just around the corner.Īnd can we just talk about the gorgeous colors of this salad? The vibrant and beautiful colors in this Mediterranean Tri-Bean Salad make this recipe creator’s heart sing! □Īs stated above, I typically use this three bean Mediterranean salad as a side dish, but this would also be a filling main dish for vegetarians. I often bring this dish to BBQs or fun pizza nights that need a little something healthy to pair with it. Needless to say, if you are looking for a recipe that is both delicious and healthy this one’s for you! Many studies have shown that these lifestyles can result in weight loss and help prevent heart attacks, strokes, type 2 diabetes and premature death. Strand’s Healthy for Life Program which I have followed for years. Fresh herbs, fruits, vegetables, seafood, and healthy fats are all part of my eating habits so this salad is a perfect fit. I happen to love the fresh flavors of the Mediterranean. I knew the perfect addition would be black and kidney beans! My original recipe used only chickpeas, but I wanted to make it more hearty. I have made this Mediterranean Tri-Bean Salad many times in the past, but I had completely forgotten about it since starting HappiHomemade!
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