Mediterranean Bean SaladMediterranean Bean Salad
Mediterranean Bean Salad
Mediterranean Bean Salad
Packed with protein and fiber-rich legumes, this medley is bright and refreshing.
Logo
Recipe - Apple Valley, MN
Mediterranean Bean Salad
Mediterranean Bean Salad
Prep Time25 Minutes
Servings4
Cook Time60 Minutes
Calories400
Ingredients
1 cup dried gigante beans
1 cup dried kidney beans
¼ cup Fresh Thyme extra virgin olive oil
1 Tbsp. lemon zest
¼ cup fresh lemon juice
1 Tbsp. refrigerated garlic paste
½ tsp. Fresh Thyme fine sea salt
¼ cup Italian parsley, finely chopped
½ cup lemon hummus, divided
8 small radicchio leaves, torn if needed
1 cup cherry tomatoes, quartered
1 cup English seedless cucumber, thinly sliced
1 cup red onion, thinly sliced
2 cups lightly packed Fresh Thyme organic baby spinach & baby kale mix
Directions

1 cup dried gigante beans 

1 cup dried kidney beans  

¼ cup Fresh Thyme extra virgin olive oil 

1 Tbsp. lemon zest 

¼ cup fresh lemon juice  

1 Tbsp. refrigerated garlic paste  

½ tsp. Fresh Thyme fine sea salt 

¼ cup Italian parsley, finely chopped 

½ cup lemon hummus, divided  

8 small radicchio leaves, torn if needed 

1 cup cherry tomatoes, quartered 

1 cup English seedless cucumber, thinly sliced 

1 cup red onion, thinly sliced 

2 cups lightly packed Fresh Thyme organic baby spinach & baby kale mix 

  1. Soak and cook gigante beans and kidney beans according to package directions; drain; set aside.  
  2. In a large bowl, whisk together olive oil, lemon zest and juice, garlic paste, and salt; whisk in parsley. Add cooked gigante and kidney beans; stir until combined. Cover and refrigerate for 1 hour or up to overnight.  
  3. In each of 4 (16-oz.) wide-mouth canning jars, layer 2 Tbsp. hummus, 2 radicchio leaves, ¼ cup bean mixture, ¼ cup tomatoes, ¼ cup cucumber, ¼ cup red onion, and ¼ cup bean mixture. Top each with ½ cup spinach & kale; drizzle with any remaining dressing from the bean mixture. Cover with jar lids. Refrigerate up to 3 days. 
Nutritional Information

Each serving contains: 400 calories, 22 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 560 mg sodium, 46 g carbohydrates, 15 g fiber, 6 g sugar, 15 g protein. Daily values: 0% vitamin D, 8% calcium, 20% iron, 30% potassium. 

25 minutes
Prep Time
60 minutes
Cook Time
4
Servings
400
Calories

Shop Ingredients

Makes 4 servings
1 cup dried gigante beans
Simpli Organic Regenerative Gigante Beans
Simpli Organic Regenerative Gigante Beans - 12 Ounce
Sale
$5.99 was $7.49$0.50/oz
1 cup dried kidney beans
Not Available
¼ cup Fresh Thyme extra virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
1 Tbsp. lemon zest
Lemons
Lemons - 1 Each
$0.99
¼ cup fresh lemon juice
Lemons
Lemons - 1 Each
$0.99
1 Tbsp. refrigerated garlic paste
Gourmet Garden Garlic Stir-in Paste
Gourmet Garden Garlic Stir-in Paste - 4 Ounce
$6.99$1.75/oz
½ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
¼ cup Italian parsley, finely chopped
Italian Parsley
Italian Parsley - 1 Each
$0.99
½ cup lemon hummus, divided
Not Available
8 small radicchio leaves, torn if needed
Radicchio
Radicchio - 1.2 Pound
$4.79 avg/ea$3.99/lb
1 cup cherry tomatoes, quartered
Nature Sweet Cherub Tomatoes
Nature Sweet Cherub Tomatoes - 10 Ounce
$3.99$0.40/oz
1 cup English seedless cucumber, thinly sliced
Hot House Cucumbers
Hot House Cucumbers - 1 Each
$1.99
1 cup red onion, thinly sliced
Red Onions
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
2 cups lightly packed Fresh Thyme organic baby spinach & baby kale mix
Fresh Thyme Organic Baby Spinach & Baby Kale Mix
Fresh Thyme Organic Baby Spinach & Baby Kale Mix - 16 Ounce
$6.99$0.44/oz

Nutritional Information

Each serving contains: 400 calories, 22 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 560 mg sodium, 46 g carbohydrates, 15 g fiber, 6 g sugar, 15 g protein. Daily values: 0% vitamin D, 8% calcium, 20% iron, 30% potassium. 

Directions

1 cup dried gigante beans 

1 cup dried kidney beans  

¼ cup Fresh Thyme extra virgin olive oil 

1 Tbsp. lemon zest 

¼ cup fresh lemon juice  

1 Tbsp. refrigerated garlic paste  

½ tsp. Fresh Thyme fine sea salt 

¼ cup Italian parsley, finely chopped 

½ cup lemon hummus, divided  

8 small radicchio leaves, torn if needed 

1 cup cherry tomatoes, quartered 

1 cup English seedless cucumber, thinly sliced 

1 cup red onion, thinly sliced 

2 cups lightly packed Fresh Thyme organic baby spinach & baby kale mix 

  1. Soak and cook gigante beans and kidney beans according to package directions; drain; set aside.  
  2. In a large bowl, whisk together olive oil, lemon zest and juice, garlic paste, and salt; whisk in parsley. Add cooked gigante and kidney beans; stir until combined. Cover and refrigerate for 1 hour or up to overnight.  
  3. In each of 4 (16-oz.) wide-mouth canning jars, layer 2 Tbsp. hummus, 2 radicchio leaves, ¼ cup bean mixture, ¼ cup tomatoes, ¼ cup cucumber, ¼ cup red onion, and ¼ cup bean mixture. Top each with ½ cup spinach & kale; drizzle with any remaining dressing from the bean mixture. Cover with jar lids. Refrigerate up to 3 days.