Greek Bean Salad
A fiber-packed and filling salad recipe. This easy, lemony Greek bean salad is a delicious way to eat your veggies.
Ingredients
Dressing
- 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
Salad
- 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
Equipment
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.
Calories: 226kcal, Carbohydrates: 17g, Protein: 7g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 17mg, Sodium: 793mg, Potassium: 388mg, Fiber: 5g, Sugar: 3g, Vitamin A: 921IU, Vitamin C: 39mg, Calcium: 130mg, Iron: 2mg