Description
Greek Bean Salad is a hearty, refreshing side dish made with a mix of beans, crisp vegetables, tangy feta, and a simple homemade Greek dressing. Packed with protein and fiber, this vibrant salad is great as a side or a light lunch, and it holds up beautifully in the fridge for days!
Ingredients
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1 (15 oz) can chickpeas, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can cannellini or great northern beans, drained and rinsed
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/2 red onion, finely chopped
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1/2 cup kalamata olives, halved
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1/2 cup crumbled feta cheese
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1/4 cup fresh parsley or dill, chopped
For the Dressing:
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1/4 cup olive oil
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2 tbsp red wine vinegar
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Juice of 1 lemon
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1 clove garlic, minced
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1 tsp dried oregano
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Salt and pepper to taste
Instructions
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In a large bowl, combine chickpeas, kidney beans, cannellini beans, tomatoes, cucumber, red onion, olives, feta, and herbs.
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In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
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Pour dressing over the salad and toss gently to combine.
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Chill in the refrigerator for at least 30 minutes to let the flavors blend.
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Toss again before serving. Serve cold or at room temperature.
Notes
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Make it vegan by skipping the feta or using a dairy-free alternative.
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Add diced bell pepper or artichoke hearts for more variety.
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This salad tastes even better the next day!