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Mediterranean Bean Salad
Ingredients
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 3 Tbsp. Red Wine Vinegar
- 3 Tbsp. Lemon Juice
- 2 cloves Garlic, Minced
- 1 Tbsp. Dijon Mustard
- 1/2 tsp. Dried Oregano
- 1/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
Bean Salad
- 2 15 oz. cans Chickpeas, Drained and Rinsed
- 1 15 oz. can Kidney Beans, Drained and Rinsed
- 1 pint Cherry Tomatoes, Halved
- 1/2 English Cucumber, Diced
- 1 Yellow Bell Pepper, Diced
- 1/4 Red Onion, Finely Diced
- 1/3 cup Kalamata or Castelvetrano Olives, Halved
- 1/2 cup Fresh Parsley, Finely Chopped
- 1/4 cup Fresh Basil, Finely Chopped
- 3/4 cup Feta Cheese Crumbles
Instructions
- Prepare the dressing by whisking all ingredients together in a small bowl. Set aside.
- Prepare the bean salad by adding all the ingredients (except herbs and feta cheese) to a large bowl. Toss to combine. Drizzle with dressing and add fresh herbs and feta cheese, toss again until bean salad is combined.
- Serve and enjoy! Leftover bean salad will keep in an airtight container in refrigerator for up to 4 days.
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