Description
A delicious and refreshing salad packed with plant-based proteins and fresh veggies, perfect for any occasion.
Ingredients
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- 3/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Black pepper, to taste
- 19 oz cannellini beans, rinsed and drained
- 19 oz kidney beans, rinsed and drained
- 15 oz chickpeas, rinsed and drained
- 1/2 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup parsley, freshly chopped
- 1/2 cup red onion, thinly sliced
- 2 tbsp fresh basil, chopped
- 3/4 cup feta cheese, crumbled
Instructions
- In a large mixing bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, red pepper flakes, salt, and black pepper.
- Whisk the dressing until all the ingredients are well blended.
- Add the rinsed and drained cannellini beans, kidney beans, and chickpeas to the bowl. Toss gently to coat the beans in the dressing.
- Next, add the diced cucumber, halved cherry tomatoes, diced bell pepper, kalamata olives, chopped parsley, and thinly sliced red onion. Gently fold these ingredients into the bean mixture until everything is well combined.
- Sprinkle the chopped basil and crumbled feta cheese over the top. Toss lightly to maintain the integrity of the feta and distribute it evenly throughout the salad.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to blend.
Notes
Chill before serving for a refreshing taste. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean