Description
A bright and fresh Mediterranean Bean Salad featuring crunchy vegetables and creamy feta, all tied together with a simple olive oil and vinegar dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained and rinsed chickpeas, kidney beans, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until smooth. Pour the dressing over the bean and vegetable mixture.
- Toss gently to coat all the ingredients in the dressing. Serve immediately, or refrigerate for about 30 minutes to let the flavors meld.
Notes
For the best texture, keep the dressing separate until ready to serve if storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 8 mg