Mediterranean Bean Salad
Packed with protein, fiber and nutrition, Mediterranean Bean Salad is a delicious, satisfying salad for lunch or dinner. With cucumbers, tomatoes, kidney beans, chickpeas, pepper, garlic and more, this delish salad hits the spot every time.
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Ingredients
- 1 English cucumber chopped or sliced
- 1 orange bell pepper diced
- 2 vine ripe tomatoes about 1 cup when diced
- ½ cup celery diced
- ⅓ cup red onion diced
- 2 cloves garlic minced
- 2 tablespoons fresh cilantro finely chopped--can substitute fresh parsley or dill
- 1 (15 oz.) can chickpeas drained and rinsed
- 1 (15 oz.) can kidney beans drained and rinsed
- 2 tablespoon extra virgin olive oil
- 2 tablespoon white wine vinegar
- 1 lemon juiced
- 2 teaspoon paprika
- ½ teaspoon celery seed
- salt & pepper to taste
- 1 cup crumbled feta cheese (optional) hold for vegan plate
Instructions
- In a large bowl, add cucumber, bell pepper, tomato, celery, onion, garlic, and cilantro; mix.
- Next, add the kidney beans and chickpeas; gently stir.
- In a small bowl, mix the olive oil, vinegar, lemon juice, and seasonings; drizzle over the dressing and gently mix.
- Add the crumbled feta (if using) and gently stir.
- Cover and refrigerate for at least 1 hour to blend flavors.
- Toss before serving and enjoy!
Notes
I always use an English cucumber for this salad because they are far less watery than other varieties--plus their skin is edible.
Refrigerate and enjoy within 5 days; drain and add seasonings as needed.
Nutrition
Calories: 214kcalCarbohydrates: 14gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 33mgSodium: 448mgPotassium: 469mgFiber: 3gSugar: 6gVitamin A: 2250IUVitamin C: 65mgCalcium: 230mgIron: 1mg
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