Name: Mediterranean Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: ½ red onion, thinly sliced; 1 large garlic clove, smashed; ¼ cup red wine vinegar; 2 tablespoons extra virgin olive oil; ½ teaspoon dried oregano; ¾ teaspoon kosher salt; Freshly ground black pepper, to taste; 1 (15-oz) can garbanzo beans, drained & rinsed; 1 (15-oz) can kidney beans, drained & rinsed; 2 handfuls arugula, finely chopped (about 1 cup)

Description

A fresh, zesty Mediterranean bean salad tossed in a simple vinaigrette with arugula for a peppery kick. Easy, filling, and perfect for meal prep or a quick side.

Ingredients

Units

1/2 red onion, thinly sliced
1 large garlic clove, smashed
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1 (15-oz) can garbanzo beans, drained & rinsed
1 (15-oz) can kidney beans, drained & rinsed
2 handfuls arugula, finely chopped (about 1 cup)

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Instructions

In a large bowl, combine onion, garlic, vinegar, olive oil, oregano, salt, and black pepper. Let sit 5–10 minutes.
Add garbanzo and kidney beans. Toss gently to combine.
Stir in chopped arugula just before serving. Scoop out garlic clove and discard.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Notes

Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. For best texture, wait to add the arugula until just before serving—it tends to wilt if it sits too long in the dressing.