Mediterranean Bean Salad
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I am always looking for light lunch options – I am a light lunch type of gal! That’s why I LOVE this salad. Mediterranean Bean Salad is incredibly easy to make – just takes 15 minutes at the most and is so light and fresh. I love to make this to serve as an appetizer with pita chips or to snack on during the week.
I was inspired to make this salad from a friend. She made a very similar salad that we all truly loved – we actually snacked on it with tortilla chips. Note – tortilla chips are not just for Mexican food! I was thinking about what I could make for lunches/snacking for the week and this Mediterranean Bean Salad came to mind.
Like most of my recipes, this is very simple to make. No fussing here. I opened up a can of organic beans, diced up some cucumber, red onion, tomatoes and red pepper then tossed a homemade simple lemon vinaigrette on top. Lastly, I added some feta because YUM.
Can you eat leftover or the same meal for a few days in a row? I sure can. My body isn’t too picky when it comes to that. I enjoyed this for 3 days and loved every second of it.
This is a wonderful recipe to bring to a get together – it’s light, fresh and easy to make. It goes with just about any meal because it’s mainly vegetables tossed with some lemon. The flavors are not too harsh – again super light and fresh!
Say hello to your new Summer salad!
Mediterranean Bean Salad
Mediterranean Bean Salad is a healthy salad full of beans, tomatoes, cucumbers, red bell pepper, and feta cheese all tossed in a light lemon vinaigerette.
Ingredients
- Salad:
- 1, 14 ounce can cannelloni beans, drained and rinsed
- 1 pint grape or cherry tomatoes, sliced in half
- 1/4 cup chopped red onion
- 1 red bell pepper, diced
- 1/2 cup crumbled feta cheese
- Vinaigrette:
- Handful of chopped fresh parsley
- 1 small head of garlic, minced
- 2 teaspoons honey
- 1/4 cup olive oil
- Juice from a lemon
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pepare ingredients - chop, drain, rinse, etc. Place vegetables (wait on feta cheese) in a large bowl.
- In a small bowl add all vinaigrette ingredients and whisk well. Pour over vegetables and toss. Lastly, crumble feta cheese and gently toss.
- Enjoy with pita chips, tortilla chips, with grilled chicken or alone!
Notes
Stays in sealed container in refrigerator for 3 days. Best eaten when fresh.
