Name: Lemon Basil Three Bean Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1, 15oz can chickpeas, rinsed and drained; 1, 15oz can white beans, rinsed and drained; 1, 15oz can black beans, rinsed and drained; 1/4 medium red onion, minced; 3 cloves garlic, crushed or minced; 1 cup cherry tomatoes, quartered or halved; Zest of one lemon; 1/4 cup fresh basil, minced; 2 tbsp extra virgin olive oil (optional); Juice of two lemons; 1/2 tsp red pepper flakes (optional); 1/2 tsp garlic powder; 1/4 tsp salt or more to taste; Fresh cracked black pepper to taste

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Introduction

This Lemon Basil Three Bean Salad is a bright and refreshing dish perfect for warm days or as a healthy side. Combining three types of beans with fresh lemon and fragrant basil, it’s easy to prepare and packed with vibrant flavors.

A white bowl filled with a colorful bean salad featuring three main layers: large white beans, small black beans, and round chickpeas, mixed with diced red tomatoes and small cubes of red onion, all scattered evenly throughout. Fresh green herb pieces are sprinkled on top, adding touches of bright color among the beans. A silver spoon rests on the edge of the bowl, partially submerged in the salad. The bowl sits on a white marbled surface with a soft-textured white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15oz) can chickpeas, rinsed and drained
1 (15oz) can white beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1/4 medium red onion, minced
3 cloves garlic, crushed or minced
1 cup cherry tomatoes, quartered or halved
Zest of one lemon
1/4 cup fresh basil, minced
2 tbsp extra virgin olive oil (optional)
Juice of two lemons
1/2 tsp red pepper flakes (optional)
1/2 tsp garlic powder
1/4 tsp salt or more to taste
Fresh cracked black pepper to taste

Instructions

Step 1: In a large bowl, combine the chickpeas, white beans, black beans, minced red onion, crushed garlic, cherry tomatoes, lemon zest, and minced basil.
Step 2: Pour in the lemon juice and olive oil (if using). Add the garlic powder, red pepper flakes (if desired), salt, and freshly cracked black pepper to taste.
Step 3: Toss all the ingredients together gently until fully combined.
Step 4: Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to marinate and develop.
Step 5: Before serving, give the salad one more gentle toss and adjust seasoning if needed.

Tips & Variations

For best flavor, marinate the salad overnight in the fridge to let the lemon and basil fully infuse into the beans.
Be sure to rinse and thoroughly drain the canned beans to prevent the salad from becoming soggy.
To keep the salad fresh longer, store the beans and dressing separately from the tomatoes. Add and mix the tomatoes just before serving.
Feel free to swap out red pepper flakes for a pinch of cayenne if you prefer a different heat profile.

Storage

Store the salad tightly covered in the refrigerator for up to 3 days. For best texture, add cherry tomatoes fresh before serving if storing leftovers. Bring the salad to room temperature or serve chilled. No reheating is needed.

How to Serve

A small stack of seven square shaped crackers with a rough texture and speckled seasoning sits on a white marbled surface, topped with a colorful bean salad made of pale beige chickpeas, dark kidney beans, bright red bell pepper, and small pieces of purple onion and green herbs. One cracker in the front holds a similar small heap of bean salad, surrounded by loose chickpeas scattered around it. In the background, a large white bowl filled with more of the same bean salad is partially visible, slightly blurred to keep focus on the crackers in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, you can cook dried beans yourself, but canned beans are convenient and reduce prep time. Just be sure to rinse and drain them well.

Is this salad suitable for meal prep?

Absolutely. This salad keeps well in the fridge for a few days and tastes even better once the flavors have melded. Just add fresh tomatoes right before eating to maintain their texture.