Greek Dense Bean Salad
Greek Dense Bean Salad is a veggie and bean filled salad that is full of Greek-flavors and tossed in a light lemon vinaigrette!
Servings: 6 servings
Calories: 331kcal
Ingredients
- 1 small red onion diced, about ¾ cup
- ½ English cucumber diced into small pieces
- 3 small peppers, I used red, yellow, and orange or 1 large bell pepper
- 15 ounce can cannellini beans drained and rinsed
- 15 ounce can garbanzo beans drained and rinsed
- 1 cup kalamata olives
- ½ cup chopped parsley
- 6 ounces crumbled feta cheese
Dressing
- ¼ cup olive oil
- 1 tablespoon honey
- 2 teaspoon dijon mustard
- juice from 1 lemon ~3 tbsp
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Chop all of the veggies and add them to a bowl along with the beans, olives, and parsley.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and toss well to combine.
- Add the feta cheese and toss to combine.
- Serve and enjoy!
Notes
Storage - store this dense bean salad in an airtight container in the refrigerator for up to 4-5 days.
Chopping - if you want to make your life easier, this veggie chopper is a life saver!
Making the Dressing - you can whisk the dressing in a bowl or you can add the ingredients to a mason jar and shake it up.
Nutrition
Calories: 331kcal | Carbohydrates: 30g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 1241mg | Potassium: 260mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 27mg | Calcium: 241mg | Iron: 3mg