Description
A vibrant and nutritious salad featuring a mix of beans, fresh vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/3 cup pepperoncini, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain, rinse, and dry the chickpeas, cannellini beans, and black beans well.
- Chop the cherry tomatoes, cucumber, red bell pepper, red onion, pepperoncini, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
- Add the beans, chopped vegetables, pepperoncini, and parsley to a large mixing bowl.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Fold in the feta cheese gently.
- Let the salad rest for 15 to 20 minutes before serving, or chill for 1 hour for even better flavor.
- Toss once more, taste, and adjust seasoning if needed before serving.
Notes
- For a vegan option, omit the feta cheese or substitute with a vegan cheese.
- This salad can be made a day ahead; just add the feta just before serving to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 20mg