Mediterranean White Bean Salad Recipes

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MEDITERRANEAN BEAN SALAD

This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!

Provided by sourdough girl

Categories     Salad     Beans

Time 2h20m

Yield 4

Number Of Ingredients 9



Mediterranean Bean Salad image

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.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g

1 (15.5 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 lemon, zested and juiced
1 medium tomato, chopped
¼ cup chopped red onion
½ cup chopped fresh parsley
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste

MEDITERRANEAN AVOCADO AND BLACK BEAN SALAD

All the summer favorite flavors at once. Healthy but even better, TASTY. This salad combines avocado, black beans, red and green bell pepper, cherry tomatoes, cilantro, olive oil and lime juice to make a perfect light meal or accompaniment to just about anything grilled. Also makes a good dip with corn chips. Note that you can substitute chopped mango for the tomatoes for a change...equally as good.

Provided by Epi Curious

Categories     Low Cholesterol

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 10



Mediterranean Avocado and Black Bean Salad image

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!).

Nutrition Facts : Calories 403.4, Fat 28.8, SaturatedFat 4.2, Sodium 12.1, Carbohydrate 32.4, Fiber 15, Sugar 3.2, Protein 9.6

4 avocados, peeled and cut in chunks
1 pint cherry tomatoes, halved
1/2 red onion, large, minced (about 2/3 cup)
1 cup cilantro, fresh, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup olive oil
2 limes, juice of (I prefer to use 3 small key limes but either will work)
salt & freshly ground black pepper, to taste

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