Greek Cucumber Bean Salad
I prepare this salad to enjoy throughout the workweek for my lunches. It's highly adaptable, allowing you to incorporate various bean varieties or experiment with different dressings to suit your preferences. Personally, I prefer an abundance of Kalamata olives, ensuring there's one in nearly every bite! If desired, you can effortlessly reduce this recipe by half for a dinner-sized portion.
Ingredients
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can fava beans, rinsed and drained
- 2 (5 ounce) jars Kalamata olives, pitted and halved
- 4 medium cucumbers, seeded and chopped
- 2 medium carrots, shredded
- ½ large sweet onion, thinly sliced
- 1 bunch fresh parsley, chopped
- ½ cup cold lemon juice
- ½ cup olive oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 (8 ounce) package crumbled feta cheese
Instructions
- Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
- Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
- Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.
Nutrition
Calories: 424kcalCarbohydrates: 30gProtein: 13gFat: 29gSaturated Fat: 7gCholesterol: 25mgSodium: 1581mgPotassium: 610mgFiber: 6gSugar: 4gVitamin C: 23mgCalcium: 231mgIron: 3mg
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