Serve this Mediterranean bean salad recipe with grilled chicken, fish, or shrimp, or enjoy it as a quick go-to lunch. Ready in just 20 minutes, this is an easy summer salad I guarantee you will love!
lemon juicefrom ½ lemon - approximately 1 to 1.5 Tablespoons lemon juice (adjust to your taste)
3tablespoonsolive oil
saltto taste
pepperto taste
Instructions
Begin by boiling a pot of water. Once boiling, add in 2 cups green beans and wait for at least 4 minutes or until they soften.
2 cups green beans
If using canned beans, drain the water and add them to a salad bowl.
2 cups green beans
Prepare the vinaigrette by mixing lemon juice from ½ a lemon, 3 tablespoons olive oil, and salt and pepper to taste. Using a sharp knife, start chopping the bunch of parsley, including the section of the stems that are attached to the leaves. Discard the bottom, leafless section of the stems. Cut cherry tomatoes into wedges.
Take a bowl and mix ½ cup pinto beans, parsley and the vinaigrette; toss until well combined.
½ cup pinto beans, 1 bunch parsley
Then add the green beans, 2 cups fresh cherry tomatoes sliced into wedges, basil, and mint leaves and mix until all the ingredients are combined. Refrigerate for 15 minutes or eat straight away. Enjoy!
2 cups green beans, 2 cup cherry tomatoes, basil, mint
Notes
If you like green beans to be crunchier, once you remove them from the boiling water, immediately add them into a bowl with ice water for at least 10 minutes.
Be sure to give your bean salad a quick toss if it's been sitting out before serving, the dressing tends to settle at the bottom of the dish.
Be gentle when mixing the salad together, I recommend using a silicone spatula to fold the salad together so there are no squished vegetables and beans.
If using canned beans, I recommend rinsing your beans extra well. This will help lower their salt content by about 40% and eliminate any unpleasant canned taste.
Add additional veggies to this dish like carrots, celery, artichokes, zucchini, or radish.
Swap the pinto beans for red kidney beans, black beans, or chickpeas.