Description
Greek Bean Salad with Lemon Marinated Beans is a vibrant, refreshing, and protein-packed Mediterranean-inspired dish made with cannellini beans, chickpeas, zesty lemon juice, and fresh herbs. This gluten-free and vegan-friendly salad is perfect for meal prep, summer picnics, or a healthy lunch idea.
Ingredients
1 can (15 oz) cannellini beans
1 can (15 oz) chickpeas
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/2 small red onion, finely diced
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup Kalamata olives, sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1 tablespoon red wine vinegar
1/2 cup feta cheese, crumbled (optional)
Salt and black pepper to taste
Instructions
1. In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper.
2. Add the drained and rinsed cannellini beans and chickpeas to the marinade. Toss to coat well. Let marinate for at least 30 minutes.
3. Dice the red onion, halve the cherry tomatoes, and chop the cucumber.
4. Add the red onion, tomatoes, cucumber, olives, parsley, and dill to the marinated beans.
5. Gently fold in the crumbled feta cheese if using.
6. Chill the salad in the refrigerator for 30 minutes or more before serving.
7. Toss once more before serving and adjust seasoning to taste.
Notes
This salad tastes even better the next day.
If prepping ahead, add fresh herbs and feta just before serving.
For extra zest, add some lemon zest to the marinade.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg