Zesty Bean Salad with Feta
Zesty Bean Salad with Feta is a vibrant and hearty dish that combines the goodness of various beans, fresh vegetables, and tangy feta cheese. This salad is not just a side dish; it can stand alone as a satisfying meal that’s perfect for any occasion. With its zesty dressing and colorful components, it’s a delightful way to add nutrition and flavor to your table.
Why Make This Recipe
There are plenty of reasons to whip up a batch of Zesty Bean Salad with Feta. First and foremost, it’s incredibly nutritious. Packed with protein from the beans and vitamins from the vegetables, this salad is a wholesome choice for lunch or dinner. It’s also versatile; you can enjoy it as a refreshing side dish at a barbecue or as a main course with crusty bread.
Additionally, this recipe is perfect for meal prepping. It keeps well in the refrigerator and can be made ahead of time, allowing the flavors to meld beautifully. Whether you’re looking for a quick weekday lunch or a dish to impress your guests, Zesty Bean Salad with Feta is a fantastic and easily customizable option.
How to Make Zesty Bean Salad with Feta
Creating this zesty salad is quick and easy, making it a great option even for those who don’t consider themselves skilled in the kitchen. Here’s how to prepare it in no time:
Ingredients
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves (minced)
- 3/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Black pepper (to taste)
- 19 oz cannellini beans (rinsed and drained)
- 19 oz kidney beans (rinsed and drained)
- 15 oz chickpeas (rinsed and drained)
- 1/2 cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1/2 cup kalamata olives (pitted and halved)
- 1/2 cup parsley (freshly chopped)
- 1/2 cup red onion (thinly sliced)
- 2 tbsp basil (fresh, chopped)
- 3/4 cup feta cheese (crumbled)
Directions
- In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, red pepper flakes, salt, and black pepper until well combined.
- Add the rinsed cannellini beans, kidney beans, and chickpeas to the dressing. Mix well to coat the beans evenly.
- Gently fold in the diced cucumber, halved cherry tomatoes, diced bell pepper, sliced kalamata olives, chopped parsley, sliced red onion, and fresh basil.
- Finally, sprinkle the crumbled feta cheese on top and give the salad a gentle toss to combine all ingredients without breaking up the feta too much.
- Taste and adjust seasonings as needed. Cover the salad and let it marinate for at least 30 minutes in the refrigerator before serving.
Pro Tips for Success Zesty Bean Salad with Feta
- Use Fresh Ingredients: The freshness of your vegetables will significantly impact the flavor of the salad, so opt for fresh and crisp produce.
- Let It Chill: Allow the salad to sit in the fridge for at least 30 minutes to let the flavors meld together. It’s even better if left overnight.
- Adjust Acidity: Depending on your taste preferences, you can tweak the amounts of lemon juice and vinegar to make the salad zestier or milder.
- Substitute Beans: Feel free to swap out any of the beans for others like pinto beans or black beans if desired.
- Add Crunch: For an extra crunch, consider adding nuts like walnuts or pumpkin seeds before serving.
- Make It Spicy: If you love a kick, increase the amount of red pepper flakes or even add jalapeños for more heat.
Flavor Variations Zesty Bean Salad with Feta
- Mediterranean Twist: Add artichoke hearts and sun-dried tomatoes for a more Mediterranean flavor profile.
- Tropical Flavor: Introduce pineapple or mango cubes to add sweetness and contrast to the savory elements.
- Herb Variations: Swap basil for dill or cilantro for a completely different taste experience.
- Protein Boost: Mix in some cooked quinoa or grilled corn for added texture and nutrition.
- Creamy Option: Stir in a dollop of Greek yogurt to the dressing for a creamier salad.
Serving Suggestions Zesty Bean Salad with Feta
Zesty Bean Salad with Feta is wonderfully versatile. Serve it chilled as a refreshing side dish alongside grilled chicken or fish. It can also be enjoyed as a light lunch on its own, paired with a slice of crusty bread. For a picnic or potluck, it makes an excellent addition, as it holds up well and can be served at any temperature.
For a twist, consider layering it in a mason jar for meal prep – just pack the dressing at the bottom and layer the beans, vegetables, and feta on top. When you’re ready to eat, shake it up for a convenient and flavorful meal.
Storage and Freezing Instructions Zesty Bean Salad with Feta
If you have leftovers, storing this salad is quite easy. Keep it in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, but the vegetables may lose some of their crispness over time.
Freezing is not recommended due to the texture changes in the beans and vegetables once thawed. It’s best to enjoy this salad fresh for the ultimate taste experience.
Nutrition Facts (Per Serving)
| Nutrient | Amount | |————-|———–| | Calories | 320 | | Protein | 13g | | Carbohydrates | 36g | | Fat | 16g | | Fiber | 10g | | Sodium | 400mg |
FAQ About Zesty Bean Salad with Feta
Can I make this salad ahead of time?
Absolutely! In fact, making it ahead allows the flavors to meld beautifully. Just be sure to store it in an airtight container in the refrigerator, and it should last for up to three days.
What type of beans can I use in this salad?
While the recipe calls for cannellini beans, kidney beans, and chickpeas, you can easily substitute other varieties. Black beans, pinto beans, or even edamame could work well. Just make sure to rinse and drain any canned beans to reduce sodium content.
Can I add proteins to this salad?
Yes, you can elevate this salad by adding proteins such as grilled chicken, shrimp, or even tofu for a vegetarian option. This not only makes the salad more filling but also adds another layer of flavor.
What can I serve with Zesty Bean Salad?
This salad pairs wonderfully with grilled meats, sandwiches, or wraps. It’s also great on its own as a light meal or served alongside a hearty soup.
Is there a vegan option for this recipe?
Yes, to make this salad vegan, simply omit the feta cheese or replace it with a plant-based alternative. There are also many delicious vegan feta options available at stores now.
Final Thoughts
Zesty Bean Salad with Feta is a winner in many aspects—it’s nutritious, colorful, and bursting with flavor. Whether you’re preparing a family meal or looking to bring a dish to a gathering, this bean salad is sure to impress. Enjoy making it, sharing it, and savoring every vibrant bite!
Print
Zesty Bean Salad with Feta
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant salad combining various beans, fresh vegetables, and tangy feta cheese, perfect for lunch or as a side dish.
Ingredients
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves (minced)
- 3/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Black pepper (to taste)
- 19 oz cannellini beans (rinsed and drained)
- 19 oz kidney beans (rinsed and drained)
- 15 oz chickpeas (rinsed and drained)
- 1/2 cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1/2 cup kalamata olives (pitted and halved)
- 1/2 cup parsley (freshly chopped)
- 1/2 cup red onion (thinly sliced)
- 2 tbsp basil (fresh, chopped)
- 3/4 cup feta cheese (crumbled)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, red pepper flakes, salt, and black pepper until well combined.
- Add the rinsed cannellini beans, kidney beans, and chickpeas to the dressing. Mix well to coat the beans evenly.
- Gently fold in the diced cucumber, halved cherry tomatoes, diced bell pepper, sliced kalamata olives, chopped parsley, sliced red onion, and fresh basil.
- Sprinkle the crumbled feta cheese on top and give the salad a gentle toss to combine all ingredients without breaking up the feta too much.
- Taste and adjust seasonings as needed. Cover the salad and let it marinate for at least 30 minutes in the refrigerator before serving.
Notes
Use fresh ingredients for the best flavor and let the salad chill for at least 30 minutes to meld flavors.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 30mg
