The Great Northern white beans provide a hearty base, and when paired with a zesty dressing and crisp, fresh veggies, this salad becomes a satisfying meal on its own. Plus, it makes enough to snack on all weekend long!
Greek White Bean Salad
Every bite of this Greek Bean Salad bursts with crunchy, delicious flavors. It's a quick and easy dish you can have ready in under 20 minutes with enough leftovers for 3-4 days!
Ingredients
- 2 cans Great Northern Beans
- 1 handful of Italian Parsley
- 1 handful of Dill
- 6 leaves of Fresh Mint
- 3 tbs Crumbled Feta
- ½ English Cucumber or Regular Cucumber
- Sea Salt
- Red Pepper flakes (if desired)
- Fresh Juice of 1 Lemon
- 2 tsp Olive Oil
- 1 tsp Red Wine Vinegar
- 1 tsp It’s Greek to Me seasoning
Instructions
- Drain and rinse the 2 cans of beans, then put the beans in a bowl.
- Roughly chop the parsley, dill, and mint. I like a lot of herbs so add more or less based on what you like. After chopping, add to the beans.
- Chop the cucumber into equal sized cubes and add to bowl.
- Add the crumbled feta cheese.
- Sprinkle about 1 tablespoon of Flavor Seed’s “It’s Greek to Me” organic seasoning.
- Red pepper flakes and sea salt to taste.
- Add the juice of lemon.
- A small dash of red wine vinegar, roughly 1 teaspoon.
- Add swirl of olive oil , 1-2 teaspoons.
- Stir all in bowl, cover and place in fridge for at least 1-3 hours to marinate before eating.
Chef's notes: Makes a great lunch by adding grilled chicken (also season before with "Its Greek to Me" to keep flavor profile). Canned tuna is really good too. I’ll have this a weekday lunch for 3-4 days.