Three Bean Mediterranean Salad {Gluten Free}


This gluten free Three Bean Mediterranean Salad is the perfect picnic dish for Memorial Day!

Happy Meatless Monday, friends! While I wish I had a new recipe to share with you, that is just not the case this week.  My weekend was a bit cray cray and time in the kitchen just didn’t happen. 

On Friday I came down with a terrible infection out of no where and it hit me HARD.  Since I don’t have time to be sick (who does?), I spent a good four hours at urgent care for them to finally stab with me some hardcore antibiotic in the butt, write me a script for more antibiotics and send me on my merry way.  

Though the shot in the butt her way more than a bee sting, it was so worth it.  By Saturday I was feeling fine enough to function and by Sunday I was well enough to hold my first DVRT Workshop that went off rather amazingly, if I do say so myself.  

More on that to come soon but for now, I will leave you with this Three Bean Mediterranean Salad that originally appeared on my blog last July.  If you think about it, it’s sorta festive looking and would make the perfect picnic dish for Memorial Day! 

Three Bean Mediterranean Salad

 While not exactly patriotic or red, white and blue, it is pretty delicious.  

Three Bean Mediterranean Salad

To make it, I simply threw together three different types of beans, tomatoes, olives, capers, dressed it with some olive oil and lemon juice then sprinkled some feta & parsley on top.  Easy, peasy and naturally gluten free! 

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Three Bean Mediterranean Salad

Three Bean Mediterranean Salad

Three Bean Mediterranean Salad

 

THREE BEAN MEDITERRANEAN SALAD


 

Recipe

Ingredients:

 

  • 15.5 oz Dark Red Kidney Beans, drained & rinsed 
  • 15 oz Garbanzo Beans, drained & rinsed 
  • 15.5 oz Cannellini Beans, drained & rinsed 
  • 1 cup Cherub tomatoes, halved 
  • 2 cups mixed Greek olives, pitted 
  • 1 3.5 oz jar capers, drained 
  • 1/8 cup olive oil 
  • 1/4 cup lemon juice 
  • Sprinkle garlic powder 
  • 2 tbsp curly leaf parsley, chopped 
  • Sprinkle feta cheese, if desired 

 

Directions: 

  1. Combine beans, tomatoes, capers and olives in a large bowl. 
  2. Mix in olive oil and lemon juice. 
  3. Season with garlic powder to taste.
  4. Sprinkle in chopped parsley. 
  5. Sprinkle feta on top- or mix in more throughout the rest of the pasta, if desired. 
  6. Serve and enjoy!

Note: I didn’t season with salt due to saltiness of capers, olives and feta.  Crushed red pepper flakes might also give it a flavorful kick if you like it spicy! :)


Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday. 

 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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