Description
A refreshing Greek Bean Salad made with lemon marinated beans, fresh vegetables, and feta cheese, perfect for a healthy meal or side dish.
Ingredients
Scale
- 2 cups cooked white beans
- 2 cups cooked chickpeas
- 1 cup cooked kidney beans
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the marinade.
- Add the cooked white beans, chickpeas, and kidney beans to the marinade. Gently toss to coat all the beans well. Cover the bowl and refrigerate for at least 30 minutes.
- After the beans have marinated, stir in the diced cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, and chopped parsley. Mix until everything is evenly distributed.
- Sprinkle the crumbled feta cheese over the salad. Toss lightly to combine all the ingredients without breaking up the feta too much.
- Taste the salad and adjust the seasoning if necessary. Add a bit more salt and pepper if needed.
- For even better flavor, chill the salad for an additional 15 minutes before serving.
Notes
Use fresh vegetables for the best flavor. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg