Mediterranean Bean Salad
I came across this salad this past week while searching for a healthy and filling salad to go along with my meals this week. There were many people that had re-pinned this recipe, however every site I went to was loaded with ads so it was very difficult to even read the recipe. Please note that I did not come up with this recipe on my own. I borrowed from many, but am unable to give credit to anyone in particular because of the difficulty reading most of the posts! So, I wrote down the ingredients, added a few of my own and here you go!
PrintMediterranean Bean Salad
Easy go-to side salad for summer time meal prep. Goes with any protein or main dish you are serving.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6–8 side servings 1x
- Category: salads
Ingredients
- 1 can garbanzo beans (rinsed and drained)
- 1 can navy beans (rinsed and drained)
- 1 can black beans (rinsed and drained)
- 2 small bell peppers, any color diced ( I used one red and one orange)
- 1/2 english cucumber, diced
- 1/4 cup chopped red onion
- 1/2 cup kalamata olives, chopped (optional)
- 6 oz. crumbled feta cheese
- fresh parsley
- 1/4 cup extra virgin olive oil
- juice of one lemon
- 1 TBL maple syrup
- 1 tsp dijon mustard (or more to your taste)
- 3 large garlic cloves, minced or chopped
- salt and dried oregano to taste
Instructions
In a small jar or mixing bowl add in the olive oil, lemon juice, syrup, dijon mustard, garlic cloves and salt and dried oregano. Shake or whisk together until combined. Set aside while you gather the rest of your ingredients.
In a large bowl, add the beans and all of the chopped veggies. Add the olives, if using, as well as the feta cheese. Toss everything with the prepared dressing . Top with some freshly chopped parsley and cover with a lid or plastic cling wrap and place in refrigerator until ready to eat. This should stay good in a sealed container in the fridge for 3-4 days.
Notes
Feel free to swap out the beans to those of your liking.
