Greek Cucumber Bean Salad

I make this salad to last all week for my work lunch. It’s very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

INGRIDIENT

1 (15.5 ounce) can great northern beans, rinsed and drained

1 (15 ounce) can fava beans, rinsed and drained

2 (5 ounce) jars Kalamata olives, pitted and halved

4 medium cucumbers, seeded and chopped

2 medium carrots, shredded

½ large sweet onion, thinly sliced

1 bunch fresh parsley, chopped

½ cup cold lemon juice

½ cup olive oil

1 ½ teaspoons salt

½ teaspoon ground black pepper

1 (8 ounce) package crumbled feta cheese

DIRECTION

Step: 1

Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.

Step: 2

Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.

Step: 3

Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

NUTRITION FACT

Per Serving: 424 calories; protein 12.7g; carbohydrates 30.4g; fat 29.3g; cholesterol 25.3mg; sodium 1580.8mg.

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