Ingredients
2 cans (15 oz each) white beans, drained and rinsed
1 medium cucumber, diced
2 medium tomatoes, chopped
1/4 cup red onion, thinly sliced
1 cup pitted Greek olives
1 cup crumbled feta cheese
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Salt and black pepper to taste
Instructions
Drain and rinse white beans, patting them dry.
In a large bowl, combine beans, diced cucumber, chopped tomatoes, red onion, olives, and parsley.
Fold in crumbled feta. In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle dressing over the salad and toss gently. Adjust seasoning as needed.
Chill for 10-15 minutes before serving to let flavors meld.
Notes
Use canned white beans (cannellini or navy beans) for convenience.
Add optional extras like cherry tomatoes or bell peppers for variety.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Category: Mediterranean Basics
- Method: Salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg