This easy Greek-style Bean Salad is super simple and packed with both flavor and gorgeous color. Add some crispy lettuce and grilled chicken for a full meal, or serve it with warmed pita bread as an appetizer.
Course: Appetizer, Salad
Keyword: bean salad, greek bean salad
Author: James Delmage
For The Salad
116 ouncecan chickpeasrinsed and drained
116 ouncecan cannellini beansrinsed and drained
1mediumcucumberdeseeded and chopped
For The Dressing
1/4cupred wine vinegar
1 1/2teaspoonsDijon mustard
Add the drained and rinsed cannellini beans and chickpeas to a large bowl. Also, add the chopped red onion, cucumber, and kalamata olives to the bowl.
In another bowl whisk together the Dijon mustard, olive oil, lemon juice, red wine vinegar, salt, pepper, oregano, dill, and garlic paste to make the vinaigrette.
Pour the vinaigrette onto the salad and mix well. Taste test and adjust salt and pepper if required. Enjoy the bean salad with warm pitas wedges.
Rinse the beans well of the sodium solution.
Removing the seeds from the cucumber is optional, but helps prevent the salad from becoming soggy.