Mediterranean Bean Salad
Mediterranean Bean Salad is a fresh and healthy side dish featuring three types of beans, vegetables, and fresh herbs.
Equipment
- Mixing Bowls
- chef's knife
- Dry Measure Cups
- measuring spoons
Ingredients
Dressing
- ⅓ cup olive oil
- 3 tablespoons freshly squeezed lemon juice about 1 large lemon
- 3 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic minced or ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon sea salt plus more to taste
- freshly ground black pepper to taste
Salad
- 19 oz cannellini beans drained and rinsed white kidney beans
- 19 oz kidney beans drained and rinsed
- 15 oz chickpeas drained and rinsed
- 1 half English cucumber quarter and slice
- 1 pint cherry tomatoes sliced
- 1 piece bell pepper diced red, orange or yellow
- ½ cup kalamata olives sliced
- ½ cup chopped fresh parsley
- ½ cup small-dice red onion
- 2 tablespoons roughly chopped fresh basil about 20 medium leaves
- ¾ cup crumbled feta cheese 113 g
Instructions
Preparation
- In a medium bowl, whisk together all the ingredients for the dressing.
- In a large bowl, gently mix together the beans, cucumber, tomato, bell pepper, olives, parsley, red onion and basil.
- Pour the dressing onto the salad and toss until everything is evenly coated. Fold in the crumbled feta.
- For best flavor, cover the salad and let it rest in the refrigerator for at least 2 hours.
- Store leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
Makes eight 1.5 cup servings.
Nutrition
Serving: 1.5cupsCalories: 308kcalCarbohydrates: 35gProtein: 13gFat: 15gSaturated Fat: 4gCholesterol: 13mgSodium: 924mgPotassium: 500mgFiber: 11gSugar: 5gVitamin A: 1225IUVitamin C: 42mgCalcium: 174mgIron: 4mg
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