Mediterranean-Style Dense Bean Salad
Servings: 4
Ingredients
Vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tablespoons Marukan Organic Rice Vinegar
- 1 tablespoon maple syrup (or your preferred sweetener)
- 1 teaspoon Dijon mustard
- 2 –3 garlic cloves minced or pressed
- ½ teaspoon dried oregano
- Kosher salt or fine sea salt to taste
- Freshly ground black pepper to taste
Salad
- 1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed, and dried
- 1 (15-oz) can navy beans (or any firm white beans), drained, rinsed, and dried
- 1 small red onion diced
- 2 small bell peppers (red and/or yellow), diced
- ½ English cucumber (or Persian cucumber), diced
- ½ cup Kalamata olives pitted and sliced
- 6 ounces crumbled feta cheese (or a dairy-free alternative, if desired)
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh basil chopped
Instructions
Vinaigrette
- Combine ingredients in a jar with a lid and shake well.
Salad
- In a large mixing bowl, combine the beans, onion, bell peppers, cucumber, and olives. Add the vinaigrette and mix. Add the feta and herbs and gently stir to combine.
- Can be eaten immediately or stored refrigerated in mason jars to enjoy later.
Nutrition
Calories: 308kcal | Carbohydrates: 14g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 38mg | Sodium: 768mg | Potassium: 290mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2328IU | Vitamin C: 80mg | Calcium: 254mg | Iron: 1mg
