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Greek Bean Salad

Greek Bean Salad
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Greek Bean Salad is a vibrant, fiber-packed dish that brings a burst of fresh flavors to your table. This quick and easy salad features a delightful combination of chickpeas, kidney beans, and colorful vegetables, all tossed in a zesty lemon and apple vinegar dressing. Perfect for picnics, barbecues, or as a healthy side dish, this salad caters to a variety of dietary preferences while being nourishing and satisfying.

Ingredients

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  • ¼ cup olive oil
  • ½ lemon (juiced)
  • 2 Tbsp red apple vinegar
  • 2 garlic cloves (minced)
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dijon mustard
  • black pepper (to taste)
  • 1 can chickpeas (drained and rinsed)
  • 1 can white or red kidney beans (drained and rinsed)
  • 1 english cucumber (seeded and diced small)
  • 1 bell pepper (diced small)
  • 1 cup cherry tomatoes (quartered)
  • ½ medium red onion (diced small)

Instructions

  1. In a large mixing bowl, combine olive oil, lemon juice, red apple vinegar, minced garlic, salt, oregano, dijon mustard, and black pepper. Whisk until well combined.
  2. Add chickpeas, kidney beans, diced cucumber, bell pepper, cherry tomatoes, and red onion to the bowl.
  3. Toss everything together until the salad is evenly coated with dressing.
  4. Refrigerate for at least one hour before serving to allow flavors to meld.

Nutrition

Find it online: https://recipesbypenelope.com/greek-bean-salad/