March 22, 2025

1 (15-ounce) can red kidney beans drained and rinsed
1 (15-ounce) can chickpeas (garbanzo beans) drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1 medium red onion finely chopped
1 cup cherry tomatoes halved
1 large bell pepper diced
2 ripe avocados diced
1 bunch fresh cilantro or parsley chopped
Dressing
1⁄3 cup extra virgin olive oil (more if needed)
2 limes Juice of (or lemons)
Salt to taste
Prepare Beans and Vegetables – Drain and rinse the kidney beans, chickpeas, and black beans thoroughly using a colander. Transfer them to a large mixing bowl.
Chop Fresh Ingredients – Finely chop the red onion and dice the bell pepper. Halve the cherry tomatoes and dice the avocados. Chop the fresh parsley or cilantro.
Combine Ingredients – Add the chopped onion, tomatoes, bell pepper, avocado, and fresh herbs to the bowl with the beans.
Make Dressing – Drizzle the extra virgin olive oil over the salad mixture. Squeeze the juice of two limes over the top and sprinkle with sea salt to taste.
Serve – Gently toss all ingredients together until well combined. For best flavor, refrigerate for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled as a side dish or a main course. Add more olive oil if desired just before serving.
Enjoy!!!
Servings : 4
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 267kcal
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