Mediterranean Dense Bean Salad
A dense bean salad made with cannellini beans, chickpeas, cucumber, tomato, red onion, kalamata olives, and feta, tossed in a lemon-oregano olive oil dressing. It marinates in the fridge and tastes even better the next day.
Ingredients
- 1 can (15-ounce) cannellini beans, drained and rinsed
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, finely diced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
- ⅓ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- Drain and rinse both cans of beans well, then add them to a large mixing bowl.
- Add the diced cucumber, halved cherry tomatoes, red onion, olives, and feta to the bowl.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano, salt, and pepper.
- Pour the dressing over the bean and vegetable mixture and toss well until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours, to let the flavors marinate.
- Stir in the parsley and dill right before serving, and taste for salt one more time.