Name: Mediterranean Bean Salad
Ingredients: 1/3 cup olive oil; 3 tablespoons freshly squeezed lemon juice (about 1 large lemon); 3 tablespoons red wine vinegar; 2 teaspoons dijon mustard; 2 cloves garlic, minced (or 1/2 teaspoon garlic powder); 1/2 teaspoon oregano; 1/2 teaspoon sea salt (plus more to taste); freshly ground black pepper (to taste); 19oz can cannellini beans, drained and rinsed (white kidney beans); 19oz can kidney beans, drained and rinsed; 15oz can chickpeas, drained and rinsed; half an English cucumber, quartered and sliced; 1 pint cherry tomatoes, sliced; 1 bell pepper, diced (red, orange or yellow); 1/2 cup kalamata olives, sliced; 1/2 cup chopped fresh parsley; 1/2 cup small-dice red onion; 2 tablespoons roughly chopped fresh basil (about 20 medium leaves); 3/4 cup crumbled feta cheese (113 g)

1.

Whisk

In a medium bowl, whisk together all the ingredients for the dressing.

2.

Mix

In a large bowl, gently mix together the beans, cucumber, tomato, bell pepper, olives, parsley, red onion and basil.

3.

Combine

Pour the dressing onto the salad and toss until everything is evenly coated. Fold in the crumbled feta. For best flavour, cover the salad and let it rest in the refrigerator for at least 2 hours. Store leftovers in a sealed container in the refrigerator and eat within 4 days.

Recipe Book

Mediterranean Bean Salad

Ingredients

Dressing

Salad

Instructions

Whisk

Mix

Combine

Mediterranean Bean Salad

Ingredients

Dressing

Salad

InstructionsReset

Whisk

Mix

Combine

Instructions