For my work lunches throughout the week, I prepare this salad. It is quite adaptable in that you can customize it to your tastes by adding other kinds of beans or even a different flavor dressing. I like to use enough of Kalamata olives so that practically every bite contains one. This meal could easily be served for dinner by halving the dish.
| Prep Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can fava beans, rinsed and drained
- 2 (5 ounce) jars Kalamata olives, pitted and halved
- 4 medium cucumbers, seeded and chopped
- 2 medium carrots, shredded
- ½ large sweet onion, thinly sliced
- 1 bunch fresh parsley, chopped
- ½ cup cold lemon juice
- ½ cup olive oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 (8 ounce) package crumbled feta cheese
Instructions
- Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
- Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
- Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 1581 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |