20 minutes OR LESS
Marukan Mediterranean-Style Dense Bean Salad
Packed with protein-rich beans, crisp veggies, fresh herbs, and a bright vinaigrette, it’s perfect for both lunch meal prep or dinner.
Vinaigrette:
1/4 Cup
Extra-Virgin Olive Oil
3 Tbsp
1 Tbsp
Maple Syrup (or your preferred sweetener)
1 tsp
Dijon Mustard
2 - 3
Garlic Cloves, minced or pressed
1/2 tsp
Dried Oregano
To Taste
Kosher or Fine Sea Salt
To Taste
Black Pepper, freshly ground
Salad:
1 - 15 oz. Can
Chickpeas (Garbanzo Beans), drained, rinsed and dried
1 - 15 oz. Can
Navy Beans (or any Firm White Beans), drained, rinsed, and dried
1
Small Red Onion, diced
2
Small Bell Peppers (Red and / or Yellow), diced
1/2
English Cucumber (or Persian Cucumber), diced
1/2 Cup
Kalamata Olives, pitted and sliced
6 oz.
Crumbled Feta Cheese (or a dairy-free alternative, if desired)
2 Tbsp
Fresh Dill, chopped
2 Tbsp
Fresh Mint, chopped
2 Tbsp
Fresh Basil, chopped
INSTRUCTIONS
Vinaigrette:
Combine ingredients in a jar with a lid and shake well.
Salad:
In a large mixing bowl, combine the beans, onion, bell peppers, cucumber, and olives. Add the vinaigrette and mix. Add the feta and herbs and gently stir to combine.
Can be eaten immediately or stored refrigerated in mason jars to enjoy later.
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