Description
A vibrant salad of earthy beans, briny olives, and crunchy onions, perfect for gatherings or a refreshing side dish.
Ingredients
Scale
- Canned or cooked beans (chickpeas, black beans, kidney beans)
- Kalamata or green olives
- 1 red onion
- Fresh parsley (or dried herbs like oregano or basil)
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
- Optional: bell peppers, cucumber, or cherry tomatoes
Instructions
- Rinse and drain the beans.
- Combine the beans in a large bowl.
- Chop the olives and onions into small pieces.
- Toss in chopped vegetables and herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Pour the dressing over the bean mixture and fold gently.
- Let the salad rest for about 20 minutes at room temperature or refrigerate for an hour.
- Serve cold or at room temperature.
Notes
For optimal freshness, use high-quality olive oil and fresh herbs. Be cautious not to overdress the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bean salad, Mediterranean salad, healthy recipe, vegetarian salad