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overhead view of a white serving bowl holding a dense bean salad made with two types of canned beans, cucumber, tomato, celery and olives in a simple lemon and olive oil dressing.

Mediterranean Dense Bean Salad

Packed with beans, veggies, and simple, fresh flavors, this Mediterranean dense bean salad recipe offers all the plant-based protein and fiber to keep you energized for hours. Just throw it all in a bowl, let the flavors come together, and serve with a hunk of crusty bread or over your favorite greens. It makes a great side dish for entertaining but is satisfying enough to keep in your fridge for the easiest summer lunches ever!
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 5 servings
Calories 366 kcal

Ingredients
  

  • 2 cups cherry tomatoes cut in half
  • 1 large garden cucumber cut in half moons
  • 1 stalk celery chopped small
  • Large handful fresh basil chopped
  • 15 oz can chickpeas drained
  • 15 oz can cannellini beans drained
  • 10 pitted kalamata olives sliced
  • 10 stuffed manzanilla olives sliced
  • 2 tablespoons olive oil
  • 2-3 cloves garlic minced
  • ½ tsp salt
  • 1 pinch crushed red pepper
  • Black pepper to taste
  • 1 baguette sliced
  • 1 lemon juiced

Instructions
 

  • In a large bowl add tomatoes, cucumbers, beans, celery and chickpeas, olives, olive oil, lemon, salt, garlic, crushed red pepper and basil. Mix well.
  • Serve with sliced baguette or over a bed of salad greens.
  • Enjoy within 2-3 days.

Nutrition

Calories: 366kcalCarbohydrates: 56gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 1220mgPotassium: 447mgFiber: 11gSugar: 5gVitamin A: 444IUVitamin C: 27mgCalcium: 166mgIron: 5mg
Keyword dense bean salad, mediterranean bean salad, vegan bean salad
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