Greek · Lunch
Marinated Bean Salad
Marinated white bean salad of cooked cannellini beans tossed with cucumber, tomato, red onion, kalamata olives and feta in a red wine vinegar and olive oil dressing scented with oregano and garlic, finished with fresh mint and parsley. Served chilled.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
389Calories
13.5gProtein
25.8gFat
28.2gCarbs
4.4gSugar
10.1gFiber
791mgSodium
21mgChol
6.2gSat Fat
702mgPotassium
182mgCalcium
3.9mgIron
0.2mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
quick-lunch
low-chol
Instructions
1
Prep
Drain and rinse the beans. Mince the garlic, dice the cucumber and tomato, slice the onion, and chop the mint and parsley.
2
Build
Whisk the olive oil, vinegar, garlic and oregano together until emulsified.
3
Marinate
Pour dressing over the beans and toss. Let sit 30 minutes at room temperature.
4
Plate
Fold in the cucumber, tomato, onion, olives, feta, mint and parsley. Season with salt and pepper, then serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, drained weight cooked cannellini beans
- 4 tbsp60ml extra virgin olive oil
- 2 tbsp30ml red wine vinegar
- 1 clove1 clove garlic
- 1 tsp1 tsp dried oregano
- 2.8 oz80g cucumber
- 3.6 oz100g tomato
- 4 tbsp40g red onion
- 1.4 oz40g kalamata olives, pitted and halved
- 1.4 oz40g feta
- 2 tsp2 tsp fresh mint
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
