Description
This Mediterranean dense bean salad is a flavorful, protein-packed dish filled with a variety of beans, fresh vegetables, and bold Mediterranean seasonings. It’s a perfect light meal or side dish.
Ingredients
- 1 cup cooked chickpeas
- 1 cup cooked kidney beans
- 1 cup cooked black beans
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
Instructions
- In a large mixing bowl, combine the cooked chickpeas, kidney beans, and black beans.
- Add the diced cucumber, chopped red onion, halved cherry tomatoes, and sliced Kalamata olives to the bowl.
- If using feta cheese, crumble it over the salad and mix gently to combine.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper.
- Pour the dressing over the salad and toss to coat the ingredients evenly.
- Garnish with fresh parsley and basil.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2-3 days.For a vegan version, omit the feta cheese or use a dairy-free alternative.You can customize the beans by adding white beans, green beans, or any beans you prefer.For added crunch, top the salad with some toasted pine nuts or walnuts.This salad pairs perfectly with grilled meats, fish, or a simple pita bread.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg
