Ingredients
For the dressing
- ⅓ cup olive oil
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 3 tablespoons red vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ teaspoon oregano
- ½ teaspoon sea salt (plus more to taste)
- freshly ground black pepper (to taste)
For the salad
- 19oz can cannellini beans, drained and rinsed (white kidney beans)
- 19oz can kidney beans, drained and rinsed
- 15oz can chickpeas, drained and rinsed
- half an English cucumber, quartered and sliced
- 1 pint cherry tomatoes, sliced
- 1 bell pepper, diced (red, orange or yellow)
- ½ cup kalamata olives, sliced
- ½ cup chopped fresh parsley
- ½ cup small-dice red onion
- 2 tablespoons roughly chopped fresh basil (about 20 medium leaves)
- ¾ cup crumbled feta cheese (113 g)
Instructions
- Prepare the dressing: In a medium bowl, whisk together olive oil, lemon juice, red vinegar, dijon mustard, minced garlic, oregano, sea salt, and freshly ground black pepper until smooth and well combined to create a tangy and flavorful vinaigrette.
- Combine salad ingredients: In a large bowl, gently mix together the drained and rinsed cannellini beans, kidney beans, chickpeas, cucumber slices, cherry tomatoes, diced bell pepper, kalamata olives, chopped parsley, diced red onion, and roughly chopped basil to evenly distribute all ingredients.
- Toss salad with dressing: Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated with the vinaigrette, allowing the flavors to meld.
- Add feta cheese and chill: Fold in the crumbled feta cheese carefully to avoid breaking it up too much. For best results, cover the salad and refrigerate for at least 2 hours before serving to enhance flavor and texture.
- Store leftovers: Keep any leftover salad in a sealed container in the refrigerator and consume within 4 days for optimal freshness and taste.
Notes
- Yield: Makes eight 1.5 cup servings.
- For the freshest taste, refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
- Can be served as a vegetarian main course or as a side dish alongside grilled meats or bread.
- To make it vegan, omit the feta cheese or substitute with a dairy-free alternative.
- Store leftovers in an airtight container and consume within 4 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
