Tuesday, May 15, 2018

Greek Inspired Bean Salad

I whipped together this salad yesterday and it is so delicious!  The best part is that all of the ingredients are staples in our house.  Well, except the olives.  Although I don’t mind kalamata olives in very small portions, I don’t like them enough to keep them in my pantry.  So, no olives in this batch!  But, that’s another great thing about this salad - use as much or as little of the veggies to what suits you.  Same with the beans.  I used one can of great northern and one can of chickpeas.  Use whatever you prefer and have on hand.

Greek Inspired Bean Salad 


Ingredients:

2 (15 oz) cans beans, drained and rinsed well
1/2 large cucumber, chopped
1 bell pepper (red, yellow, or orange), chopped
1/2 small red onion, chopped small
8-10 cherry tomatoes, quartered
1/4-1/2 cup kalamata olives, drained and chopped
1/2 cup crumbled feta cheese
1/2 cup olive oil
1/4 cup white wine or champagne vinegar
1 tsp lemon juice
1 tsp dried oregano 
1 tsp dried parsley 
Salt & pepper

Directions:

1.  Combine the beans, cucumber, pepper, onion, tomatoes, olives, and feta in a large bowl.  In a mason jar add the oil, vinegar, lemon juice, and seasonings.  Seal and shake well.  Pour over salad and gently toss to coat.  Serve immediately or refrigerate.  Enjoy!


Bon  Appétit!

~ Sara :)


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