Description
A fiber-packed and filling salad recipe. This easy, lemony Greek bean salad is a delicious way to eat your veggies.
Ingredients
Scale
- ¼ cup olive oil
- ½ lemon (juiced)
- 2 Tbsp red wine vinegar
- 2 garlic cloves (minced)
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dijon mustard
- black pepper (to taste)
- 1 can chickpeas (drained and rinsed)
- 1 can white or red kidney beans (drained and rinsed)
- 1 english cucumber (seeded and diced small)
- 1 bell pepper (diced small)
- 1 cup cherry tomatoes (quartered)
- ½ medium red onion (diced small)
- ¾ cup crumbled feta cheese
- ½ cup sliced kalamata olives
Instructions
- Add all dressing ingredients to the bottom of your mixing bowl and whisk until combined.
- Add all remaining salad ingredients to the bowl.
- Toss with dressing until everything is evenly coated. Refrigerate for at least an hour — stir before serving since the dressing may fall to the bottom.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Greek Bean Salad, salad, vegetarian, healthy