Zesty Bean Salad with Feta – Homefoodkitchen
Zesty Bean Salad with Feta – Homefoodkitchen is a vibrant and nutritious dish that brings together the best of fresh produce and protein-packed legumes. This salad is not just a feast for the eyes; it bursts with flavor and texture, making it an excellent choice for a quick weeknight dinner or as a standout side at gatherings.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately six people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves (minced)
- 19 oz cannellini beans (rinsed and drained)
- 19 oz kidney beans (rinsed and drained)
- 15 oz chickpeas (rinsed and drained)
- 1/2 cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1/2 cup kalamata olives (pitted and halved)
- Fresh parsley (chopped)
- Fresh basil (chopped)
- 3/4 cup feta cheese (crumbled)
Instructions
- In a large mixing bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, oregano, red pepper flakes, salt, and black pepper until emulsified.
- Add rinsed cannellini beans, kidney beans, and chickpeas to the dressing. Toss to coat them thoroughly.
- Dice cucumbers, halve cherry tomatoes, and dice bell peppers. Gently fold these vegetables into the bean mixture.
- Incorporate chopped parsley, basil, and kalamata olives.
- Drizzle remaining dressing over the salad. Season with extra salt and pepper to taste.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 8g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 20mg