Cooking for Wellness

Mediterranean Bean Salad

Aug. 9, 2018

A variation of a traditional three- bean salad, this recipe combines legumes and locally grown green beans with crunchy radishes for a flavorful picnic dish!  Dried beans provide folate, iron, potassium, selenium, dietary fiber and a range of antioxidants. The salad is finished with a fresh herbs and an olive oil and vinegar dressing.


  • 8


  • 1-15-oz can navy beans, rinsed and drained
  • 1-15-oz can dark red kidney beans, rinsed and drained
  • 2 cups green beans, ends trimmed, cut into 1” pieces
  • 6 scallions, thinly sliced
  • 1 celery stalk, chopped fine
  • 1 cup radishes, diced
  • 2 cloves garlic, minced
  • 1 cup fresh parsley, chopped fine
  • 1/4 cup fresh basil, chopped fine


  • 3 Tbsp olive oil
  • 1 Tbsp vinegar (such as white wine, champagne or apple cider)
  • 2 Tbsp lemon juice
  • 1/2 Tbsp dried Italian seasoning
  • Salt and freshly ground pepper to taste


  1. In small mixing bowl, whisk together dressing ingredients.  Set aside.
  2. In a sauté pan, put 1” of water in the bottom. Place steamer basket in the pan. Add cut green beans.  Cover; over high heat, steam the beans until they are “fork-tender”- about 5 minutes. Run cold water over the beans to stop the cooking process. Drain. 
  3. In a large bowl, combine the navy beans, kidney beans and steamed green beans. Stir to combine.
  4. Add the scallions, celery, radishes, garlic, parsley and basil to the bean mixture. Stir gently to combine.
  5. Pour dressing over salad ingredients and toss gently to coat.
  6. Chill for about an hour to allow flavors to blend. Re-toss gently and serve.