Three-Bean Salad with Fennel and Lemon
A study in texture and taste, this vibrant salad reinvents the classic bean salad. Crisp fennel, hearty legumes, and sweet bell pepper are brought together by a bright, salt-free vinaigrette supercharged with fresh herbs and lemon zest for a dish that’s as nourishing as it is refreshing.
- Total Time25 minutes
- Yield8 1x
Ingredients
Scale
For the Salad:
- 2 cans (15-ounce each no-salt-added red kidney beans, rinsed and drained)
- 2 cans (15-ounce each no-salt-added chickpeas, rinsed and drained)
- 2 cans (15-ounce each no-salt-added cannellini (or Great Northern) beans, rinsed and drained)
- 1 medium red bell pepper (finely diced)
- 1 medium fennel bulb (cored and finely diced)
- 1 large English cucumber (seeded and diced)
- ½ cup pitted Kalamata olives (rinsed and roughly chopped)
- 1 cup fresh flat-leaf parsley (coarsely chopped)
- ¼ cup fresh dill (chopped)
- 2 tablespoons fresh oregano (chopped)
For the Lemon-Zest Vinaigrette:
- 2 large shallots (minced)
- ⅓ cup extra-virgin olive oil
- ⅓ cup fresh lemon juice (from 2–3 lemons)
- Zest of 2 lemons
- 4 cloves garlic (minced or pressed)
- 1 teaspoon sumac (optional)
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Vinaigrette Foundation: In a small jar or bowl, combine the minced shallots and fresh lemon juice. Let the mixture sit for 5-10 minutes to allow the acidity of the juice to mellow the raw bite of the shallots.
- Craft the Emulsion: To the shallot and lemon juice mixture, add the lemon zest, minced garlic, sumac (if using), and freshly ground black pepper. Whisk thoroughly to combine. While whisking continuously, slowly drizzle in the extra-virgin olive oil until a smooth, cohesive vinaigrette forms.
- Assemble the Salad Base: In a large mixing bowl, combine the rinsed and drained kidney beans, chickpeas, cannellini beans, and the chopped Kalamata olives.
- Add the Crisp Vegetables: Add the diced red bell pepper, fennel, and cucumber to the bowl with the beans.
- Infuse with Herbs: Generously scatter the chopped fresh parsley, dill, and oregano over the salad.
- Dress and Combine: Pour the prepared Lemon-Zest Vinaigrette over the salad. Using a large spoon or spatula, gently fold all the ingredients together until every element is evenly coated with the dressing.
- Marinate and Serve: For the best flavor, cover the salad and allow it to marinate in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.
Notes
Nutrition Facts (per serving: 1/8 recipe): Calories: 369 kcal | Total Fat: 12.6 g (Saturated Fat: 1.9 g) | Total Carbs: 50.8 g (Fiber: 13.8 g, Net Carbs: 37.0 g) | Protein: 16.3 g | Sodium: 475 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 25 minutes
- Category: Main Course, Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 369