Greek Bean Salad
This easy Greek-style Bean Salad is super simple and packed with both flavor and gorgeous color. Add some crispy lettuce and grilled chicken for a full meal, or serve it with warmed pita bread as an appetizer.
Servings: 4
Ingredients
For The Salad
- 1 16 ounce can chickpeas rinsed and drained
- 1 16 ounce can cannellini beans rinsed and drained
- 1 medium cucumber deseeded and chopped
- 1/2 medium red onion chopped
- 1/4 cup kalamata olives chopped
- 1 stack pitas optional
For The Dressing
- 1 clove garlic paste
- 1 teaspoon dried oregano
- 5 tablespoons fresh dill minced
- 1 large lemon juiced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Dijon mustard
Instructions
- Add the drained and rinsed cannellini beans and chickpeas to a large bowl. Also, add the chopped red onion, cucumber, and kalamata olives to the bowl.
- In another bowl whisk together the Dijon mustard, olive oil, lemon juice, red wine vinegar, salt, pepper, oregano, dill, and garlic paste to make the vinaigrette.
- Pour the vinaigrette onto the salad and mix well. Taste test and adjust salt and pepper if required. Enjoy the bean salad with warm pitas wedges.
Notes
- Rinse the beans well of the sodium solution.
- Removing the seeds from the cucumber is optional, but helps prevent the salad from becoming soggy.
- The salad can be refrigerated for up to 3 days.
Nutrition
Calories: 279kcal | Carbohydrates: 6g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Sodium: 741mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg
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