Description
A vibrant salad combining various beans, fresh vegetables, and tangy feta cheese, perfect for lunch or as a side dish.
Ingredients
Scale
- 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