This Mediterranean Kidney Bean Salad is really simple, and it’s one of our favorite lunch recipes. This recipe is perfect for making at the beginning of the week, to have either for lunch or as an afternoon snack. The protein and fiber in the beans help you feel fuller for longer. Mediterranean kidney bean salad great to eat on its own, but it’s also a terrific filling for pita bread. And since the oil and lemon juice act as a marinade, this is one of those recipes that tastes better and better as the days go on, so be sure to save some for later! You may find you enjoy the flavor later in the week than you did in the beginning. But, the fresh flavor is also delicious enough that you can whip this up as a side dish for a quick weeknight dinner. Give the recipe a try and let us know how you like it in the comments below.Print
Mediterranean Kidney Bean Salad
A Mediterranean-inspired bean salad with a bright, lemony dressing.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6
- 4 tablespoons olive oil
- juice of 2 lemons
- salt and pepper (to taste)
- 3-15 oz. cans of kidney beans, rinsed well
- 2 cloves garlic, crushed
- 1 green pepper, chopped
- 6 green onions, thinly sliced
- 1 tbsp. parsley, chopped
- Whisk together olive oil, lemon juice, salt, and pepper in a large bowl. Add kidney beans, garlic, pepper, onions, and parsley and stir until combined.