Print

Greek Bean Salad

Greek Bean Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elevate your meal prep with this vibrant Greek Bean Salad, a colorful medley of fiber-rich beans and crisp vegetables. With its zesty lemon dressing, this salad is not only delicious but also incredibly nutritious, making it a perfect choice for lunch, dinner, or potlucks. In just 15 minutes, you can whip up this refreshing dish that’s satisfying on its own or as a side to grilled chicken or whole grain toast.

Ingredients

Scale
  • ¼ cup olive oil
  • ½ lemon (juiced)
  • 2 Tbsp red apple 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 kidney beans (drained and rinsed)
  • 1 English cucumber (seeded and diced)
  • 1 bell pepper (diced)
  • 1 cup cherry tomatoes (quartered)
  • ½ medium red onion (diced small)
  • ¾ cup crumbled feta cheese
  • ½ cup sliced kalamata olives

Instructions

  1. In a mixing bowl, combine olive oil, lemon juice, red apple vinegar, minced garlic, salt, oregano, dijon mustard, and black pepper. Whisk until well blended.
  2. Add chickpeas, kidney beans, cucumber, bell pepper, cherry tomatoes, red onion, feta cheese, and olives to the bowl. Toss until everything is evenly coated with the dressing.
  3. Refrigerate for at least one hour before serving to allow flavors to meld.

Nutrition

Find it online: https://happycookingtime.com/greek-bean-salad/