Mediterranean Bean Salad

Mediterranean Bean Salad

This mediterranean salad is packed with fiber from colorful veggies and beans, and it has such an amazing flavor that even my picky kids love it!! This has become a staple in our house. From an after school snack, to lunch, to a side dish. And I've actually been loving it as a make ahead breakfast with a can of sardines on the side for a high fiber and protein easy breakfast. **chef's kiss**

 

 

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Mediterranean Bean Salad

Jamie Perez

Servings

5

Prep Time

15 minutes

Cook Time

0 minutes

Cuisine

Mediterranean

Category

Salad

My go to lunch salad

Ingredients

  • 15 oz Kidney beans, Black beans, White beans (or combo) 
  • 15 oz Chickpeas
  • Handful of your favorite greens i.e. arugula, spinach ect... 
  • 1 cucumber
  • 1 handful of cherry tomatoes halved
  • 1 bell pepper any color
  • 1/4 of a small red onion 
  • 2 big garlic cloves
  • 1 6 oz container of feta cheese
  • 1 big handful of Italian chopped parsley
  • a small handful of chives
  • 1 cup castelvetrano olives and or Kalamata olives 
  • 4 tbsp olive oil
  • juice of 1 lemon
  • salt to taste 
  • 1 tsp oregano

Directions

  1. Dice cucumber, tomatoes, thinly slice red onion, cut olives in half if not already cut and mince garlic, parsley and chives.  Add to a large bowl with lemon juice and olive oil. Add greens, add Oregano and salt. If using canned beans and chickpeas, drain first and then add them to the bowl. Add feta and mix everything together well.