Mediterranean Bean Salad Recipe
Fresh fruits, vegetables, beans, seafood and poultry dominate the Mediterranean salads and cuisine. Mediterranean bean salad, as the name suggests, is a dish that is often seen on Mediterranean dining tables. The beautiful succulent taste, delicious flavor and the palate-tickling aroma of the Mediterranean bean salad makes it difficult to resist for the people trying it for the first time. It also comes out as a fabulous side dish to beef, BBQ chicken and fish.
The salad possesses a fabulous quality of doubling the taste of the meat or BBQ dishes it is served along with. Its short preparation time and readily available ingredients makes it quite easy for everyone to cook it. Tex-Mex lovers can effortlessly adapt Mediterranean bean salad to their palate by replacing lemon with lime, parsley with cilantro and including ground cumin and / or chilli powder. The salad doesn’t lag behind in drawing attraction of health conscious people because of the high soluble fibre (present in beans) that reduces the level of LDL ‘bad’ cholesterol and thus diminishes risk of heart diseases.
Preparation Time: 20 minutes
Serving Size: 4 Persons
Utensils: A large bowl and spoon
Ingredients:
– 1 (15.5 ounce) can garbanzo beans, drained
– 1 (15 ounce) can kidney beans, drained
– 1 lemon, zested and juiced
– 1 medium tomato, chopped
– 1/4 cup chopped red onion
– 1/2 cup chopped fresh parsley
– 1 teaspoon capers, rinsed and drained
– 3 tablespoons extra virgin olive oil
– 1/2 teaspoon salt, or to taste
Instructions
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1
Take a large bowl and stir kidney beans, garbanzo beans, tomato, lemon juice and zest, capers, onion, parsley, olive oil and salt.
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2
Cover the bowl and store in a refrigerator for 2 hours. Take the salad bowl out of the refrigerator after two hours and you will find the Mediterranean bean salad- ready to serve.
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3
Don’t forget to stir it before serving.
 that reduces the level of LDL ‘bad’ cholesterol and thus diminishes risk of heart diseases.
Preparation Time: 20 minutes
Serving Size: 4 Persons
Utensils: A large bowl and spoon
Ingredients:
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 lemon, zested and juiced
- 1 medium tomato, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1 teaspoon capers, rinsed and drained
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, or to tasteNext%20stop%3A%20Pinterest "Pin It")
