American
Lemon-Herb Dense Bean Salad
Cannellini beans, chickpeas, black beans, crisp vegetables, feta, olives, and parsley are packed into a lettuce-free salad with oregano-lemon vinaigrette.
6 servings · 25 minutes prep
Ingredients
Beans and Vegetables
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1/2 small red onion, finely diced
- 1/2 cup pitted Kalamata olives, halved
- 4 ounces Greek feta, cubed
- 3/4 cup chopped flat-leaf parsley
Lemon-Oregano Vinaigrette
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried Greek oregano
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions
Dry the Beans and Marinate the Onion
- Spread the rinsed cannellini beans, chickpeas, and black beans on a clean towel and pat dry.
- Whisk the lemon juice, red wine vinegar, dijon mustard, dried greek oregano, kosher salt, and black pepper. Add the red onion and rest 10 minutes, then whisk in the extra virgin olive oil. Reserve one-quarter of the vinaigrette before adding the beans.
Fold the Salad
- Add the dry beans to the remaining dressing and fold until coated. Add the english cucumber, red bell pepper, kalamata olives, greek feta, and parsley; fold gently so the feta keeps its shape.
Rest and Serve
- Cover and refrigerate for 30 minutes. Stir from the bottom, then add only as much reserved vinaigrette as needed for a glossy coating. Taste for salt and lemon and serve cool or after 15 minutes at room temperature.
