Mediterranean Bean Salad
This Mediterranean Bean Salad is made with cannellini and kidney beans & a zesty, herb vinaigrette - full of protein, fiber & flavor!
Servings: 6 people
Calories: 157kcal
Ingredients
Bean Salad
- 1 15 oz can of drained and rinsed kidney beans
- 1 15 oz can of drained and rinsed cannellini beans
- 1 cucumber quartered
- ½ cup red onion diced
- ⅔ cup kalamata olives sliced
- ¾ cup feta cheese crumbled
- 1 tablespoon Italian Herbs
Italian Vinaigrette
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic minced
- salt & pepper
Instructions
Bean Salad
- Rinse and drain canned beans in a colander and add to a large bowl.
- Chop cucumber, red onion and kalamata olives and add to the bowl of beans.
- Sprinkle the feta cheese over the bowl and dried Italian herbs.
Italian Vinaigrette
- Whisk together the olive oil, lemon juice, red wine vinegar, and minced garlic.
- Salt and pepper to taste.
- Drizzle over bean salad and mix well - enjoy!
Notes
- Rinsing the canned beans reduces the added salt and removes the liquid so that the beans can absorb the flavors of the Italian vinaigrette.
Nutrition
Calories: 157kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 403mg | Potassium: 111mg | Fiber: 4g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
