Description
A delightful Greek salad featuring lemon marinated beans and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 2 cans white beans, drained and rinsed
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine the white beans, lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper in a large bowl. Mix gently to coat the beans well.
- Let the beans marinate for 15 to 20 minutes, allowing the flavors to meld together.
- Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley while the beans marinate.
- Add the diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, and chopped parsley to the marinated beans. Toss gently until everything is well combined.
- Fold in the crumbled feta carefully, being cautious not to break it up too much.
- Serve the salad immediately or chill it in the refrigerator for 20 to 30 minutes to enhance the flavors before serving.
Notes
For a vegan option, omit the feta cheese or use a vegan replacement. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 10mg