Ingredients with Measurements:
- 1 can of chickpeas, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of cannellini beans, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, diced
- 1/2 cup of Kalamata olives, pitted and chopped
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the chickpeas, kidney beans, cannellini beans, red onion, red bell pepper, Kalamata olives, feta cheese, parsley, and dill.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: N/A
Total time: 45 minutes (including chilling time)
Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 23g
Protein: 9g
Fiber: 7g
Sugar: 3g
Sodium: 480mg
Substitutions for ingredients:
- You can use any type of beans you prefer, such as black beans or navy beans.
- If you don't have Kalamata olives, you can use any type of pitted olives.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- Add some chopped cucumber or cherry tomatoes for extra freshness.
- Swap out the feta cheese for goat cheese or blue cheese.
- Add some chopped grilled chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to rinse the beans well before using them to remove any excess salt.
- You can make this salad ahead of time and store it in the fridge for up to 3 days.
- If you want to make this salad vegan, omit the feta cheese or use a vegan cheese alternative.
Storage instructions:
Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on a platter, garnished with some extra fresh herbs.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled chicken or shrimp
- Pita bread or crackers
- Hummus
Suggested side dishes:
- Greek salad
- Tzatziki sauce
- Roasted vegetables
Troubleshooting advice:
- If the salad seems dry, add a little more olive oil or vinegar to the dressing.
Food safety advice:
- Make sure to store the salad in the fridge and discard any leftovers after 3 days.
Food history:
- Bean salads are a popular dish in many cultures, including Greek cuisine.
Flavor profiles:
- This salad has a tangy and savory flavor, with a hint of saltiness from the feta cheese and olives.
Serving suggestions:
- Serve this salad as a side dish at a barbecue or potluck, or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek