Italian Three Bean Salad
This Italian three bean salad combines creamy beans, fresh vegetables, Parmesan, olives, pepperoncini, and herbs in a tangy red wine vinaigrette. It is an easy make-ahead side dish that gets even better as it chills.
Servings 8 people
Calories 258kcal
Ingredients
For the Salad
- 1 15-ounce can garbanzo beans drained and rinsed
- 1 15-ounce can cannellini beans drained and rinsed
- 1 15-ounce can dark red kidney beans drained and rinsed
- 1 cup cherry tomatoes halved
- ½ cup red onion diced
- ½ cup pitted Castelvetrano olives halved
- ½ cup roasted red peppers chopped
- ½ cup pepperoncini sliced
- ½ cup Parmesan cheese freshly shredded or shaved , plus more for garnish
- ¼ cup loosely packed basil leaves chopped
- 2 tablespoons fresh parsley finely chopped, plus more for garnish
For the Dressing
- ¼ cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Add the drained and rinsed garbanzo beans, cannellini beans, and kidney beans to a large mixing bowl.
- Add the tomatoes, red onion, olives, roasted red peppers, pepperoncini, Parmesan, basil, and parsley. Gently stir to combine.
- Add the red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper to a mason jar. Secure the lid and shake until blended.
- Pour the vinaigrette over the salad and gently toss to coat. Taste and adjust the seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir gently before serving and garnish with additional parsley and Parmesan, if desired.
Notes
- Drain the beans and jarred vegetables thoroughly so they do not dilute the vinaigrette.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended because the vegetables, herbs, and cheese will lose their texture.
Nutrition
Calories: 258kcal | Carbohydrates: 34g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 660mg | Potassium: 648mg | Fiber: 10g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 18mg | Calcium: 168mg | Iron: 4mg