Name: Mediterranean Bean Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: ⅓ cup olive oil; 3 tablespoons freshly squeezed lemon juice; 3 tablespoons red apple vinegar; 2 teaspoons dijon mustard; 2 cloves garlic, minced; ½ teaspoon oregano; ½ teaspoon sea salt; freshly ground black pepper; 19oz can cannellini beans, drained and rinsed; 19oz can kidney beans, drained and rinsed; 15oz can chickpeas, drained and rinsed; ½ English cucumber, quartered and sliced; 1 pint cherry tomatoes, sliced; 1 bell pepper, diced (red, orange or yellow); ½ cup kalamata olives, sliced; ½ cup chopped fresh parsley; ½ cup small-dice red onion; 2 tablespoons roughly chopped fresh basil; ¾ cup crumbled feta cheese

Mediterranean Bean Salad

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Mediterranean Bean Salad is a delightful and vibrant dish that combines the richness of protein-packed beans with fresh vegetables and aromatic herbs. This colorful salad is not only nourishing but also quick to prepare, making it an ideal choice for busy weeknights or gatherings. With its zesty vinaigrette, this salad brings a burst of flavor to your table, whether it’s served as a light meal or a side dish. Plus, it can be made ahead of time, allowing the flavors to meld beautifully in the fridge. Enjoy this refreshing Mediterranean Bean Salad as a wholesome addition to any meal!

Author: Dianne
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Ingredients

Scale

⅓ cup olive oil
3 tablespoons freshly squeezed lemon juice
3 tablespoons red apple vinegar
2 teaspoons dijon mustard
2 cloves garlic, minced
½ teaspoon oregano
½ teaspoon sea salt
freshly ground black pepper
19oz can cannellini beans, drained and rinsed
19oz can kidney beans, drained and rinsed
15oz can chickpeas, drained and rinsed
½ English cucumber, quartered and sliced
1 pint cherry tomatoes, sliced
1 bell pepper, diced (red, orange or yellow)
½ cup kalamata olives, sliced
½ cup chopped fresh parsley
½ cup small-dice red onion
2 tablespoons roughly chopped fresh basil
¾ cup crumbled feta cheese

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Instructions

In a medium bowl, whisk together olive oil, lemon juice, red apple vinegar, dijon mustard, minced garlic, oregano, sea salt, and black pepper until well combined.
In a large bowl, combine cannellini beans, kidney beans, chickpeas, cucumber slices, cherry tomatoes, diced bell pepper, sliced olives, chopped parsley, diced red onion, and basil.
Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
Fold in crumbled feta cheese carefully to maintain its texture.
Cover and chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 430mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 13g
Cholesterol: 10mg

Find it online: https://lowsugarcooking.com/mediterranean-bean-salad/