Go Back

Lemon Basil Three Bean Salad

A refreshing, zesty salad bursting with creamy chickpeas, hearty black beans, and tender kidney beans, complemented by fresh tomatoes and basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can chickpeas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil leaves, chopped
Dressing
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by draining and rinsing the chickpeas, black beans, and kidney beans under cold water to remove excess sodium. Place them in a large mixing bowl.
  2. Halve the cherry tomatoes and finely chop the red onion. Add these into the bowl with the beans.
  3. Chop the fresh basil leaves and sprinkle them into the mixture. If you love basil, feel free to add a little extra!
  4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the bean and vegetable mixture.
  5. Gently toss everything together until well combined. Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
  6. Serve this Lemon Basil Three Bean Salad chilled or at room temperature.

Notes

The fresher your ingredients, the better the salad will taste! Consider customizing with your favorite beans, and don't skip the dressing, as it's essential for flavor.