Description
A fresh and satisfying bean salad with crisp vegetables, herbs, and tangy feta cheese in a simple olive oil dressing.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh oregano, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- 1. Prepare vegetables by dicing cucumber, halving tomatoes, and thinly slicing red onion.
- 2. Drain and rinse beans thoroughly under cold water.
- 3. Combine beans, vegetables, and olives in a large bowl.
- 4. Make dressing by shaking olive oil, vinegar, lemon juice, garlic, mustard, salt, pepper, and dried oregano in a jar.
- 5. Pour dressing over bean mixture and gently fold together.
- 6. Add fresh herbs and fold in gently.
- 7. Add crumbled feta and stir once more.
- 8. Refrigerate for at least 30 minutes before serving.
Notes
Salad improves after chilling and can be stored in refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g