Description
A fresh and vibrant Greek Bean Salad loaded with hearty beans, crisp vegetables, and a zesty Mediterranean dressing. Perfect as a quick side dish or a light, nutritious meal.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup bell pepper, diced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Combine chickpeas and kidney beans in a large bowl
2. Add cherry tomatoes, cucumber, red onion, and bell pepper
3. In a separate bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper
4. Pour dressing over salad and toss gently
5. Add chopped parsley and mix
6. Refrigerate for at least 30 minutes before serving
7. Toss again and serve chilled or at room temperature
Notes
Rinse beans thoroughly to improve flavor
Allow salad to marinate for best taste
Avoid adding dressing too early to prevent soggy vegetables
Add feta cheese or olives for extra flavor
Store in refrigerator and consume within 3-4 days
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg