Greek Bean Salad
A fiber-packed and filling salad recipe. This easy, lemony Greek bean salad is a delicious way to eat your veggies.
Servings: 6 servings
Equipment
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
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.
Nutrition
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