Description
A vibrant and nutritious salad bursting with flavors of the Mediterranean, packed with protein from beans and topped with creamy feta.
Ingredients
Scale
- 1 can of black beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 cup halved cherry tomatoes
- 1 cucumber, chopped
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse and drain the black and kidney beans. Set aside.
- Dice the cherry tomatoes, cucumber, and red bell pepper.
- Finely chop the red onion, soaking in cold water if desired.
- Toss the black beans, kidney beans, tomatoes, cucumber, red bell pepper, and onion in a large mixing bowl.
- Crumble feta cheese over the mixture.
- Chop and sprinkle parsley on top.
- Whisk together lemon juice, olive oil, salt, and pepper, then drizzle over the salad.
- Toss everything together until well combined.
- Taste and adjust seasoning if needed.
- Chill in the fridge for about 30 minutes before serving.
Notes
This salad can be served with whole grain bread or as a side dish to grilled meats. It can last in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 25mg
Keywords: salad, Mediterranean, high protein, feta, bean salad