Mediterranean Bean Salad, 12 July 2019

recipe of the week

Keeping with the theme of the past couple weeks, here is another healthy side that is great to take to picnics or summer gatherings, Mediterranean Bean Salad. This recipe comes from Sourdoughgirl via see the link below.

Mediterranean Bean Salad

Looking for something different but healthy to take to the family picnic or pool party this weekend. Look no further. This recipe for Mediterranean Bean Salad is easy, healthy and goes with just about anything that you might have coming off the grill.

This recipe is easy to switch up if you want more of a tex-mex flavor. Switch the lemon to lime, parsley to cilantro and add a touch of cumin and chili powder.

This recipe makes about 4 servings, so you may want to double or triple the recipe for larger family gatherings. Here is what you will need to prepare your Mediterranean Bean Salad.


1 (15.5 ounce) can garbanzo beans, drained

1 (15 ounce) can kidney beans, drained

1 lemon, zested and juiced

1 medium tomato, chopped

1/4 cup chopped red onion

1/2 cup chopped fresh parsley

1 teaspoon capers, rinsed and drained

3 tablespoons extra virgin olive oil

1/2 teaspoon salt, or to taste


To Prepare Your Mediterranean Bean Salad

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.

Total Prep Time: about 20 Minutes, ready to eat in about 2 hours

Nutrition Information

Recipe makes about 4 servings. Per Serving: 329 Calories, 12 g fat; 46.6 g carbohydrates; 12g protein; 0mg cholesterol; 874mg sodium


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Recipes in this week’s blog came from Finding Silver Linings;