Greek Bean Salad with Lemon (Clear Recipe)

Ingredients:

1 cup chickpeas (cooked or canned, drained)

1 cup cannellini beans (drained)

1 cup green beans (cooked, chopped)

1 cup cherry tomatoes (halved)

½ cup cucumber (diced)

¼ cup red onion (finely chopped)

¼ cup black olives (sliced)

2 tbsp fresh parsley (chopped)

Dressing:

3 tbsp olive oil

Juice of 1 lemon

1 garlic clove (minced)

1 tsp dried oregano

Salt and black pepper (to taste)

Instructions:

Prepare the beans:

Rinse and drain chickpeas and cannellini beans if using canned. Cook and chop green beans if not already prepared.

Combine base ingredients:

In a large bowl, add chickpeas, cannellini beans, and green beans.

Add vegetables:

Add cherry tomatoes, cucumber, red onion, olives, and parsley to the bowl.

Make the dressing:

In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.

Mix the salad:

Pour the dressing over the salad. Toss gently to coat all ingredients evenly.

Rest the salad:

Let the salad sit for 15–20 minutes so the flavors blend together.

Serve:

Toss again lightly before serving. Taste and adjust seasoning if needed.

Optional:

Top with crumbled feta cheese for extra flavor. #mediterraneandietrecipes #usareels #usafoodies #mediterraneanlife