Mediterranean Bean Salad Recipe:- It seems like bean meals aren’t used enough; they’re one of the best super foods out there. You can get a healthy powerhouse right out of the can; all you have to do is open it up, drain, and rinse it. You don’t need a special diet; just eat more beans! I picked cannellini and garbanzos today because they have different textures. I have always used garbanzos, but I just started using cannellinis recently. They’re SO creamy that I used them as the main ingredient in my Nicoise salad too. I also think that kidney beans and black beans would look great together in this salad.
Mediterranean Bean Salad Recipe
One useful piece of advice is that canned beans do not necessarily have to taste canned. Rinsing them well helps get rid of that unpleasant canned flavour and reduces the amount of salt they contain by as much as forty percent.
THE BEST BEAN SALAD DRESSING
- My dressing is a good old fashioned Italian style vinaigrette.
- I use extra virgin olive oil which provides loads of flavor and health benefits.
- Red wine vinegar is flavorful but doesn’t overpower.
- Fresh garlic adds that all important bite.
- Dried mixed Italian herbs give it that classic Mediterranean vibe. While you can certainly use fresh herbs in this bean salad dressing, dried work just fine.
- PERFECT.
A helpful hint: I added tuna to my leftover Mediterranean bean salad on the second day, and it turned out to be quite delicious. It is an excellent method for transforming something into a meal. YOU SHOULD ALSO TRY HARD COOKED EGGS.
DRESSING
1/4 cup extra virgin olive oil
4 Tbsp red wine vinegar, or more to taste.
1 tsp dried Italian herbs, I used thyme, oregano, and rosemary.
1 clove garlic , minced.
salt and fresh cracked black pepper to taste
