Empty My Fridge
3-Bean Mediterranean Salad (Greek-Inspired)
Ingredientes
- Canned chickpea · drained rinsed15 oz
- Lima bean · canned drained rinsed15 oz
- Canned Great Northern beans · drained and rinsed15 oz
- Red onion · finely chopped½
- Scallion · thinly sliced4
- Cherry tomato · halved1 xícara
- Cucumber · diced½
- Bell pepper · finely chopped1
- Kalamata olive · pitted halved½ xícara
- Parsley · finely chopped¼ xícara
- Dill · finely chopped2 colheres de sopa
- Queijo feta4 oz
- Salt½ colher de chá
- Black pepper · cracked¼ colher de chá
- Extra virgin olive oil⅓ xícara
- Lemon3 colheres de sopa
- Red wine vinegar1 colher de sopa
- Dijon mustard1 colher de chá
- Garlic · grated1
- Orégano · dried1 colher de chá
Modo de preparo
- Whisk the dressing ingredients in a bowl until emulsified and set aside.
- Drain and rinse the beans well, then let them sit in a strainer to shed excess water.
- In a large bowl, combine the beans, red onion, scallions, tomatoes, cucumber, bell pepper, parsley and dill.
- Season lightly with salt and pepper and toss.
- Pour the dressing over the salad and toss until well combined.
- Fold in the feta and olives gently.
- Taste and adjust the seasoning, adding more lemon juice or salt if needed.
- Transfer to a serving platter and finish with a drizzle of olive oil and a sprinkle of oregano.
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