Ingredients with Measurements:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 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 bell pepper, yellow bell pepper, red onion, parsley, mint, and feta cheese.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, 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.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 270
- Fat: 13g
- Carbohydrates: 28g
- Protein: 11g
- Fiber: 8g
Substitutions for ingredients:
- You can use any type of canned beans you prefer.
- If you don't have fresh parsley or mint, you can use dried herbs instead.
- If you don't have feta cheese, you can use goat cheese or another crumbly cheese.
Variations:
- Add chopped cucumber or cherry tomatoes for extra crunch.
- Use a different type of cheese, such as blue cheese or Parmesan.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to rinse and drain the canned beans well to remove any excess salt.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days.
- If the salad seems dry after refrigerating, add a little more olive oil and vinegar before serving.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with extra chopped herbs or crumbled cheese.
Garnishes:
- Extra chopped herbs or crumbled cheese.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Grilled vegetables or a simple green salad.
Troubleshooting advice:
- If the salad seems dry, add a little more olive oil and vinegar before serving.
- If the salad seems too salty, rinse the beans again before adding them to the salad.
Food safety advice:
- Make sure to rinse and drain the canned beans well to remove any excess salt.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Bean salads are a popular dish in Mediterranean cuisine, where fresh vegetables and legumes are a staple.
Flavor profiles:
- This salad is fresh, tangy, and herbaceous, with a salty kick from the feta cheese.
Serving suggestions:
- Serve this salad as a side dish at a summer barbecue or as a light lunch or dinner.
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