#MEDITERRANEAN #BEANS #SALAD
MEDITERRANEAN BEANS SALAD
The Mediterranean bean salad contains chick peas, white beans, your favorite Mediterranean vegetables and feta cheese in a single balanced salad and is garnished with a lemon vinaigrette. It works perfectly as a side dish for a meal or even as a lunch with pita bread and hummus.
PREPARATION TIME
20 minutes
TOTAL TIME
20 minutes
INGREDIENTS
FOR THE BEAN MEDITERRANEAN SALAD:
1 can 15 ounces chickpeas drained and rinsed
1 can 15 ounces of drained and rinsed white beans
1/4 cup kalamata olives, cut in half {you will want to use pitted olives}
1/3 cup roasted red peppers, drained and chopped
1/2 of a small red onion, chopped
1 cup cherry tomatoes, cut in half
1 green pepper, seeded, diced {or color of your choice}
1/2 English cucumber diced
1/2 cup crumbled feta {optional}
Handful of fresh mint, minced
Handful of fresh parsley, chopped
4 green onions, chopped
FOR DRESSING ::
1/4 cup of extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon juice
2 cloves minced garlic
Salt and pepper to taste
Optional spices: 1 teaspoon of any spice you like {try sumac, za'atar or oregano}
Red pepper crushed for more spices
Get IngredientsPowered by Chicory
INSTRUCTIONS
In a large bowl, combine chickpeas, white beans, olives, roasted red peppers, red onions, cherry tomatoes, peppers, cucumber, feta cheese, mint, parsley and green onions.
In large mason jar or vinaigrette container, add olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and a teaspoon of extra spice if you like {try sumac, za'atar, oregano}. Pour the vinaigrette over the salad and mix gently to coat well.
Serve with hummus and pita bread or use this salad as a garnish for pita rolls, hummus plates or falafels.
NOTES
This salad will keep refrigerated for up to 4 days in an airtight container. I think that because of the white beans, this salad is better in the first days, otherwise the white beans become quite mellow. If you plan to use it throughout the week, you can leave the beans white and add them when you are ready to eat the salad.
This salad is easily modified according to your tastes. Try adding artichokes, beans, green olives, fire-roasted tomatoes or goat cheese.
The Mediterranean bean salad contains chick peas, white beans, your favorite Mediterranean vegetables and feta cheese in a single balanced salad and is garnished with a lemon vinaigrette. It works perfectly as a side dish for a meal or even as a lunch with pita bread and hummus.
PREPARATION TIME
20 minutes
TOTAL TIME
20 minutes
INGREDIENTS
FOR THE BEAN MEDITERRANEAN SALAD:
1 can 15 ounces chickpeas drained and rinsed
1 can 15 ounces of drained and rinsed white beans
1/4 cup kalamata olives, cut in half {you will want to use pitted olives}
1/3 cup roasted red peppers, drained and chopped
1/2 of a small red onion, chopped
1 cup cherry tomatoes, cut in half
1 green pepper, seeded, diced {or color of your choice}
1/2 English cucumber diced
1/2 cup crumbled feta {optional}
Handful of fresh mint, minced
Handful of fresh parsley, chopped
4 green onions, chopped
FOR DRESSING ::
1/4 cup of extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon juice
2 cloves minced garlic
Salt and pepper to taste
Optional spices: 1 teaspoon of any spice you like {try sumac, za'atar or oregano}
Red pepper crushed for more spices
Get IngredientsPowered by Chicory
INSTRUCTIONS
In a large bowl, combine chickpeas, white beans, olives, roasted red peppers, red onions, cherry tomatoes, peppers, cucumber, feta cheese, mint, parsley and green onions.
In large mason jar or vinaigrette container, add olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and a teaspoon of extra spice if you like {try sumac, za'atar, oregano}. Pour the vinaigrette over the salad and mix gently to coat well.
Serve with hummus and pita bread or use this salad as a garnish for pita rolls, hummus plates or falafels.
NOTES
This salad will keep refrigerated for up to 4 days in an airtight container. I think that because of the white beans, this salad is better in the first days, otherwise the white beans become quite mellow. If you plan to use it throughout the week, you can leave the beans white and add them when you are ready to eat the salad.
This salad is easily modified according to your tastes. Try adding artichokes, beans, green olives, fire-roasted tomatoes or goat cheese.
