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Mediterranean Bean Salad

Mediterranean Bean Salad

Salads

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

10 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/3 cup olive oil
1/4 cup red wine vinegar
3 tbsp maple syrup
2 tsp mustard Dijon
1/2 tsp sea salt
1 tsp oregano dried
1/2 tsp pepper black
4 cups green beans fresh; ends trimmed and diced into 1 1/2 inch pieces
1 15 oz can kidney beans drained and rinsed
1 15 oz can chickpeas drained and rinsed
1 bell pepper yellow
1 bell pepper red
1/4 onion red; diced
1 cucumber diced
1 cup tomatoes cherry; halved
1/2 cup basil roughly chopped
1/2 cup parsley roughly chopped
1/2 cup feta cheese

Instructions

In a small bowl, whisk together dressing ingredients: olive oil, red wine vinegar, maple syrup, Dijon mustard, sea salt, oregano, and black pepper. Set aside.
Bring a large salted pot of water to a boil. Meanwhile fill a medium bowl with ice water and set aside. Once water is boiling, add trimmed green beans and stir. Boil green beans until just tender, about 30-60 seconds. Drain green beans and immediately transfer to ice water. Let sit for 2 minutes, then drain.
Add green beans, kidney beans, chickpea, bell peppers, onion, cucumber, tomatoes, basil, and parsley to a large bowl. Drizzle with dressing and toss well to combine. Sprinkle with feta cheese and stir until just mixed.
Serve immediately and enjoy!