Description
I make this salad to last all week for my work lunch. It’s very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.
Ingredients
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can fava beans, rinsed and drained
- 2 (5 ounce) jars Kalamata olives, pitted and halved
- 4 medium cucumbers, seeded and chopped
- 2 medium carrots, shredded
- ½ large sweet onion, thinly sliced
- 1 bunch fresh parsley, chopped
- ½ cup cold lemon juice
- ½ cup olive oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 (8 ounce) package crumbled feta cheese
Instructions
- Combine great northern beans
- fava beans
- Kalamata olives
- cucumbers
- carrots
- onion
- and parsley in a large salad bowl.
- Whisk lemon juice
- olive oil
- salt
- and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
- Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended
- about 2 hours.
Prep Time: 25 mins
Total Time: 2 hrs 25 mins
Servings: 8