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.
Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
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.
Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.
Per Serving: 424 calories; protein 12.7g; carbohydrates 30.4g; fat 29.3g; cholesterol 25.3mg; sodium 1580.8mg.