Description
Discover how to make the best flavor Greek Bean Salad with this easy to follow step-by-step recipe. This vibrant and refreshing salad combines tender beans with crisp vegetables and a zesty herb dressing for a truly satisfying dish.
Ingredients
- 2 (15-ounce) cans cannellini beans or garbanzo beans, rinsed and drained
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 English cucumber, finely diced
- 1/2 small red onion, finely diced (soaked in cold water for 10 mins if desired)
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prep the Vegetables: Wash and finely dice bell peppers, cucumber, and red onion. Halve the Kalamata olives.
- Rinse and Drain Beans: Rinse canned beans thoroughly under cold water and ensure they are well-drained.
- Whisk the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until emulsified.
- Combine Ingredients: In a large bowl, combine the drained beans, diced vegetables, olives, and crumbled feta.
- Dress and Chill: Pour the dressing over the salad ingredients. Toss gently to coat everything. Cover and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow flavors to meld. Toss again before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins