Best Mediterranean Bean Salad Recipes

MEDITERRANEAN THREE-BEAN SALAD

Steps:

• Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).

MEDITERRANEAN BEAN SALAD

Steps:

• In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

MEDITERRANEAN-STYLE BEAN SALAD

Steps:

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

MEDITERRANEAN THREE BEAN SALAD

Steps:

• Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.
• In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
• Pour dressing over salad and toss to coat.

MEDITERRANEAN THREE BEAN SALAD

Steps:

• Combine cannellini beans, garbanzo beans, kidney beans in a mixing bowl. Add onion, garlic, parsley, olive oil, lemon juice, salt, and black pepper; mix well.

MEDITERRANEAN GREEN BEAN SALAD

Steps:

• In a large bowl combine, oil, lemon juice, seasonings.
• Stir in remaining ingredients.
• Chill until serving or serve at room temperature.

MEDITERRANEAN BEAN SALAD AND GREEK CHICKEN GYROS RECIPE - (4.7/5)

Steps:

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MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
• In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
• In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
• Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
• Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
• Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
• Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
• Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
• Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
• Serve hot or chilled.

MEDITERRANEAN-INSPIRED 5-BEAN SALAD

Steps:

• Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
• Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
• Cover and refrigerate for 2 to 3 hours before serving.

MEDITERRANEAN WHITE BEAN AND TUNA SALAD

Steps:

• First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
• Add the remaining ingredients. Stir to combine.
• Refrigerate at least 2 hours for best results.
• You could add chopped black olives or diced tomatoes on top to garnish.

MEDITERRANEAN AVOCADO AND BLACK BEAN SALAD

Steps:

• Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).

MEDITERRANEAN THREE BEAN AND CORN SALAD

Steps:

• Rinse and drain all of the beans. Cut the kernels off the corn cobs, or rinse and drain the canned corn if using. Combine the beans, corn, tomato, and onion in a large bowl. Toss lightly. Combine the garlic, oregano, mint, parsley, lemon juice, olive oil and sugar in a small bowl. Whisk and season with salt and pepper. Add the dressing to the beans and stir. Refrigerate for several hours if possible, or just until chilled before serving

MEDITERRANEAN GREEN BEAN SALAD

Steps:

• Toss all ingredients together in a large salad bowl. Chill for at least one hour. Serve as the salad course or as a side dish with the main course.

MEDITERRANEAN GREEN BEAN SALAD

Steps:

• Cook beans in pan of boiling water 7 min. or until crisp-tender; drain. Rinse with cold water; drain well. Place in large bowl.
• Add tomatoes and fennel; mix lightly. Whisk next 4 ingredients until blended. Add to bean mixture; stir until evenly coated.
• Top with cheese and nuts.

MEDITERRANEAN LAMB AND BEAN SALAD

Steps:

• Grill lamb, covered, over medium heat for 10-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut into cubes., In a large bowl, combine the lamb, artichokes, kidney beans, green beans, red pepper and onion. In a small bowl, whisk the salad dressing, vinegar and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Serve with feta cheese if desired.

MEDITERRANEAN BEAN SALAD

Steps:

• Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
• Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
• Pour over salad and toss well to combine.
• Season with salt and pepper to taste.
• Let stand at room temperature one hour before serving.
• Enjoy.

MEDITERRANEAN WHITE BEAN SALAD

Steps:

• Rinse tomatoes and spinach leaves.
• Halve tomatoes if desired, and cut leaves into ribbons.
• Slice or halve black olives.
• Chop avocado.
• Combine beans and vegetables in a large bowl.
• Whisk lemon juice, olive oil and honey together. Pour over vegetables.
• Stir gently to combine. Add salt and pepper to taste.
• Serve immediately or chill. Bring back to room temperature before serving.

MEDITERRANEAN BEAN SALAD

Steps:

• Microwave frozen corn for 2-3 minutes on high, covered.
• Stir and let sit for one minute, then drain.
• Combine all salad ingredients in a bowl.
• Whisk olive oil, vinegar and pepper in a small bowl.
• Pour dressing over salad ingredient and toss well.
• Garnish with cheese before serving.

MEDITERRANEAN BEAN SALAD RECIPE

Steps:

• Combine ingredients.