Veggie-Packed Greek Bean Salad
Greek Bean Salad drizzled with homemade lemon dressing gives these beans and veggies a nice flavor pop. The perfect salad to bring to all the barbecues and picnics this summer!
Servings: 8
Calories: 366kcal
Ingredients
Salad:
- 15 ounce kidney beans
- 15 ounce cannellini beans
- 15 ounce garbanzo beans
- 1 cup cucumbers diced
- 1 cup tomatoes diced
- 1 green bell pepper diced
- ½ red onion diced
- ½ cup black olives sliced
- ½ cup crumbled feta
lemon dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon dried oregano
- 1 tablespoon dried basil optional
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- salt and pepper
Instructions
- Dressing: Add the ingredients for the dressing in a mason jar along with a big pinch of salt and pepper, shake to combine. The dressing can be prepared up to two days ahead of serving.
- Salad: Rinse and drain the beans and place them in a large bowl along with all the other salad ingredients. Drizzle with the prepared dressing right before serving and season with additional salt and pepp to taste.
Notes
- Pro tip: I like to add crushed up pita chips to my portion of the salad because I live for crunch!
Nutrition
Calories: 366kcal | Carbohydrates: 39g | Protein: 14g | Fat: 19g | Fiber: 12g | Sugar: 5g
