Recipes · Sides

Mediterranean Bean Salad

Seth Jovian
Print Recipe
A hearty and refreshing, zesty salad
Prep Time45 minutes
Marinating Time4 hours
Total Time4 hours 45 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: beans, bell peppers, corn, cucumber, garlic, lemon juice, olive oil, onions, parsley, vinegar
Servings: 8 servings

Equipment

  • 1 large bowl
  • 1 large, graduated measuring cup with a spout (or small bowl)
  • 1 dicing knife (or other dicing tool)
  • 1 cutting board
  • 1 spatula
  • 1 whisk
  • 1 kitchen scale
  • 1 colander

Ingredients

Base

  • 30 oz black beans (2 x 15 oz cans)
  • 30 oz kidney beans (2 x 15 oz cans)
  • 12 oz whole green bell peppers (about 2 medium peppers; 8 oz diced)
  • 8 oz slicing cucumber (about 1 medium cucumber)
  • 8 oz red onion (2 small ones; 6 oz diced)
  • 6 oz corn kernels
  • 2 oz parsley (1-½ oz minced)

Dressing

  • 2 fl oz olive oil (¼ cup, or 8 tbsp)
  • 1-½ fl oz red wine vinegar (or 6 tbsp; you can substitute with white vinegar)
  • 3 lemons (or 6 tbsp lemon juice)
  • 2 cloves garlic (or ½ oz minced garlic)
  • 1 tbsp salt
  • 1 tbsp black pepper

Instructions

Prep (40 min)

  • Get the large bowl, small bowl, dicing knife, kitchen scale, and cutting board, or whatever you use for dicing
  • Rinse the peppers, cucumbers, and parsley with cold water
  • Cut and the discard the stem of the bell peppers and rinse the seeds off
    12 oz whole green bell peppers
  • Cut both ends off the onion and remove the outer layer
    8 oz red onion
  • Weigh out 8 oz of green bell pepper, dice it, and place the diced pieces in the large bowl (10 min)
  • Weigh out 8 oz of cucumber and dice it, and place the diced pieces in the large bowl (5 min)
    8 oz slicing cucumber
  • Weigh out 6 oz of red onion and dice it, and place the diced pieces in the large bowl (10 min)
  • Juice about 6 tbsp (1-½ fl oz / a shot glass) of lemon juice from the lemons into the measuring cup
    3 lemons
  • Mince the garlic and put ½ oz of it into the measuring (5 min)
    2 cloves garlic
  • Mince the parsley and leave it aside on the cutting board (5 min)
    2 oz parsley

Combine (5 min)

  • Add the vinegar, olive oil, salt and pepper to the measuring cup that already has the minced garlic and lemon juice in it
    2 fl oz olive oil, 1-½ fl oz red wine vinegar, 1 tbsp salt, 1 tbsp black pepper
  • Whisk it all together into a dressing
  • Put the colander in the sink, add black and kidney beans, and rinse them
    30 oz black beans, 30 oz kidney beans
  • Add the black beans, kidney beans, and corn kernels to the large bowl that already has the diced green bell pepper, cucumber, and onion in it.
    30 oz black beans, 30 oz kidney beans, 6 oz corn kernels
  • Mix it all together with the spatula
  • Pour the dressing from the measuring cup all over the large bowl
  • Mix it all together with the spatula
  • Sprinkle the minced parsley into the large bowl
  • Mix it all together with the spatula

Marinate (1+ hours)

  • Cover the bowl and put it in the fridge for at least 1 hour, but it doesn't reach peak flavor until after like 4 hours
  • Either drain the salad in a colander before serving, or scoop it into the serving dish with a slotted spoon