Description
A vibrant and refreshing Greek Bean Salad featuring lemon marinated beans and fresh vegetables, perfect for summer gatherings or quick weeknight dinners.
Ingredients
Scale
- 1 can of white beans (cannellini or navy), drained and rinsed
- 1 cucumber, diced
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup olives, pitted and sliced
- Feta cheese, crumbled (to taste)
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or oregano (optional, for garnish)
Instructions
- Combine the white beans, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large bowl.
- Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning if needed, adding a pinch more salt or a dash of pepper if desired.
- Garnish with fresh parsley or oregano, creating a colorful presentation.
- Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
This salad can be made a few hours in advance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg