Introduction:
Looking for a nutritious and vibrant dish that’s both easy to prepare and bursting with Mediterranean flavors? This Mediterranean Bean and Olive Salad is a perfect choice. Combining a variety of beans, olives, fresh vegetables, and zesty dressing, this salad is not only delicious but also packed with protein, fiber, and healthy fats. Whether you’re preparing it as a side dish or a light main course, it’s sure to delight your taste buds and leave you feeling satisfied.
Ingredients:
1 cup cooked chickpeas
1 cup cooked kidney beans
1 cup cooked white beans (or cannellini beans)
1/2 cup Kalamata olives, pitted and sliced
1/2 cup green olives, pitted and sliced
1 medium cucumber, diced
1 red bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1 tablespoon dried oregano
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
Salt and pepper to taste
Optional: Crumbled feta cheese for topping
Directions:
Prepare the Beans: If you’re using canned beans, drain and rinse them thoroughly under cold water. If you’re cooking beans from scratch, ensure they are tender and cooked properly.
Combine Vegetables and Olives: In a large mixing bowl, combine the chickpeas, kidney beans, white beans, Kalamata olives, green olives, cucumber, red bell pepper, and red onion. Toss gently to mix.
Add Fresh Herbs and Seasoning: Sprinkle the chopped parsley and oregano over the salad. Stir to evenly distribute the herbs.
Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper until the dressing is smooth and emulsified.
Toss the Salad: Drizzle the dressing over the salad and toss until everything is well coated. Adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve: Optionally, top the salad with crumbled feta cheese before serving.
Serving and Storage Tips:
