Description
A satisfying and filling salad that is perfect for lunch! This Mediterranean Bean Salad is also a fantastic side dish for outdoor bbqs and picnics. Pairs well with grilled chicken, fish, or shrimp.
Ingredients
Scale
For the Salad:
- 2 (15-oz.) cans cannellini beans (also known as white kidney beans, Great Northern beans would work also), drained and rinsed
- 1 English cucumber, chopped
- 1 medium red bell pepper, chopped
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh Italian parsley, chopped
- 4 oz feta, crumbled
- Kosher salt to taste
- black pepper to taste
For the Lemon Vinaigrette:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- Kosher salt to taste
- black pepper to taste
Instructions
- In a large bowl, toss all of the salad ingredients together.
- In a jar with a fitted lid, add all of the lemon vinaigrette ingredients. Close the jar and shake until thoroughly combined.
- Drizzle vinaigrette over salad and serve!
Notes
The equipment section above contains affiliate links to products I use and love!
This salad is best the day it is prepared but it also lasts well in the fridge and will still be super tasty for 3-5 days following making it a great go-to meal prep recipe.
- Category: Salad
- Method: Chop
- Cuisine: Mediterranean
- Diet: Gluten Free
