Description
A high-protein, make-ahead salad featuring mixed beans and fresh vegetables with a zesty Mediterranean dressing.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large bowl.
- Add the chopped cucumber, halved cherry tomatoes, red onion, feta cheese (if using), and fresh parsley to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Toss gently until all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This salad tastes better after chilling for several hours or overnight, making it excellent for meal prep.
- For a tangier flavor, increase the red wine vinegar to 1.5 tablespoons.
- If you do not use feta, add 1/4 cup of pitted, sliced Kalamata olives for extra Mediterranean flavor.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 8