Description
Greek Bean Salad is a vibrant and refreshing dish that captures the essence of summer in every bite. This colorful medley of assorted beans, crunchy vegetables, and tangy dressing creates a delightful balance of flavors and textures. Perfect as a light meal or a side dish at barbecues and gatherings, this salad is not only delicious but also packed with nutrients. Enjoy it chilled for the ultimate summer experience!
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions
- Rinse all canned beans under cold water to remove any canning liquid; drain well.
- In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, and sliced red onion.
- Add the rinsed beans to the vegetable mixture; gently stir to combine.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the bean mixture; toss until everything is well coated.
- Sprinkle crumbled feta cheese and chopped herbs on top before giving it one final gentle stir.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg