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4.75 from 16 votes

Mediterranean Three Bean Salad Recipe

An easy three bean salad recipe with a Mediterranean twist. This protein-packed vegan salad is perfect for meal prep or as a side dish. Make sure to watch the video for step-by-step instructions. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 251kcal


  • 1 can pinto beans 15 oz.
  • 1 can red kidney beans 15 oz.
  • 1 can navy beans 15 oz.
  • 1 red onion chopped
  • ½ cup parsley chopped
  • ½ cup fresh mint chopped
  • 1 cup marinated artichoke sliced
  • 1 cup olives green and black

Three Bean Salad Dressing

  • ¼ cup lemon juice
  • 2 tablespoon white vinegar
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • ½ tsp salt


  • Drain and rinse the pinto, navy and red kidney beans. Place them in a large bowl.
  • To the beans, add chopped onion, parsley, mint, artichoke and olives.
  • Mix well using two large spoons.
  • To make the dressing, mix all the ingredients in a bowl.
  • Pour the dressing over the bean salad and mix well.
  • Cover the bowl and refrigerate for about one hour.
  • Serve cold.



  • You can add other vegetables such as tomatoes, green onions or red bell pepper. 
  • Store the leftovers in an airtight container and refrigerate. This salad keeps for up to 3 days. However, since this salad is made with fresh herbs, it's best to not let it sit in the refrigerator for a long time. 
  • This salad is best served cold. Once you're done making it, cover the bowl and refrigerate for one hour so the flavors combine well. 
  • I chop the onions pretty small for this salad but you can also slice them or use a vegetable slicer to get very thin slices.  


Calories: 251kcal | Carbohydrates: 10g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Sodium: 1014mg | Potassium: 162mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1514IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg