Description
A bright, tangy salad featuring marinated beans, fresh vegetables, and Mediterranean flavors.
Ingredients
Scale
- 3 cans (15 oz each) mixed beans (cannellini, chickpeas, kidney or borlotti)
- 1 small cucumber, chopped
- 1–2 roma tomatoes, chopped
- 1/2 small red onion, chopped
- 1/2 cup pitted kalamata olives, chopped
- 4 oz feta cheese, crumbled (optional)
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- Juice of 1 lemon (about 2 tbsp)
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Drain and rinse the mixed beans under cold water.
- Chop the cucumber, tomatoes, red onion, and olives.
- If using, crumble the feta cheese.
- In a bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Toss the beans and chopped vegetables with the dressing in a large bowl.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- If using fresh green beans, blanch them in boiling water for 3 minutes, then plunge them into ice water to keep crisp.
Notes
Serve chilled or at room temperature. Ideal for potlucks and can be made ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-cook assembly, optional blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg