Description
A vibrant and satisfying Greek Bean Salad featuring cannellini beans and chickpeas marinated in a zesty herb vinaigrette with fresh vegetables and optional feta.
Ingredients
Scale
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons capers, drained
- For the marinade:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- 1. In a large bowl, combine the drained and rinsed cannellini beans and chickpeas.
- 2. Add the chopped red onion, bell pepper, fresh parsley, fresh mint, Kalamata olives, crumbled feta cheese (if using), and capers to the bowl with the beans.
- 3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, and Dijon mustard. Season with salt and pepper to taste.
- 4. Pour the marinade over the bean and vegetable mixture.
- 5. Gently toss everything together to ensure all ingredients are well coated with the marinade.
- 6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Best served cold or at room temperature. Reheating is not recommended. If dry, toss with a splash of olive oil or lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 13g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g