Name: Mediterranean Three-Bean Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup green beans, trimmed and blanched; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, thinly sliced; 1/3 cup Kalamata olives, sliced; 1/2 cup crumbled feta cheese; 1/4 cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; 1 tsp dried oregano; 1 tsp dried parsley; Salt and black pepper to taste

Description

A refreshing Mediterranean Three-Bean Salad with chickpeas, cannellini beans, and green beans tossed in a lemon-garlic dressing with olives, feta, and crisp vegetables.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 cup green beans, trimmed and blanched

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup red onion, thinly sliced

1/3 cup Kalamata olives, sliced

1/2 cup crumbled feta cheese

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp dried oregano

1 tsp dried parsley

Salt and black pepper to taste

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Instructions

Rinse and drain beans, then pat dry.
Blanch green beans for 2 to 3 minutes and cool in ice water.
Combine beans, vegetables, and olives in a large bowl.
Whisk olive oil, lemon juice, vinegar, mustard, garlic, herbs, salt, and pepper in a small bowl.
Pour dressing over salad and toss gently.
Add feta, toss again, and chill for 30 minutes before serving.

Notes

Use fresh herbs for brighter flavor.

Make ahead and refrigerate up to 3 days.

Add grilled chicken or tuna for extra protein.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-cook with blanching
Cuisine: Mediterranean