Description
This Italian Bean Salad bursts with flavor thanks to tender beans, crisp vegetables, and a homemade dressing. It’s an easy and healthy option for lunch or a side dish. Enjoy a vibrant meal that’s both nutritious and satisfying!
Ingredients
Scale
- 1 15 oz can chickpeas, rinsed and drained
- 1 15 oz can cannellini beans, rinsed and drained
- 1 cup diced cucumber
- 1 cup diced grape tomatoes
- 1 cup diced yellow bell pepper
- 1/2 cup diced red onion
- 1/2 cup chopped pepperoncini
- 1/4 cup finely chopped basil
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons finely chopped parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon italian seasoning
- dash of crushed red pepper flakes
- kosher salt and pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cannellini beans, cucumber, grape tomatoes, yellow bell pepper, red onion, pepperoncini, basil, parmesan cheese, and parsley. Toss gently to mix evenly.
- In a small bowl, whisk together the olive oil, red wine vinegar, parmesan cheese, dijon mustard, honey, minced garlic, italian seasoning, and crushed red pepper flakes. Season with kosher salt and black pepper to taste.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Serve the salad immediately or chill for 30–60 minutes to allow the flavors to meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to substitute other vegetables as per your preference; bell peppers and cucumbers work well, but feel free to get creative!
Add grilled chicken or tofu for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg