Ingredients
- 30 oz cannellini beans - (2 15 oz cans) drained and rinsed
- 1 medium English cucumber - sliced and quartered
- 1 red bell pepper - seeded and chopped (approx 1 ¼ cup)
- 1 pint grape or cherry tomatoes - sliced in half
- 1 cup crumbled feta
- ½ cup red onion - sliced thin
- ⅓ cup sliced kalamata olives - pitted and chopped
- ¼ cup chopped fresh parsley
Dressing Ingredients
- 3 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
Instructions
- In a large serving bowl, add 2 cans of drained and rinsed cannellini beans, 1 medium english cucumber, 1 chopped red bell pepper, 1 pint grape tomatoes cut in half, 1 cup crumbled feta cheese, ½ cup sliced red onion, ⅓ cup sliced kalamata olives, and ¼ cup chopped fresh parsley. Gently toss everything together.
- In a separate medium bowl, mix together 3 tablespoon lemon juice, 2 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried oregano.
- Pour the salad dressing mixture overtop of the bowl and gently toss everything together again. Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour. Stir again just before serving.
Nutrition Info
Calories: 192kcal | Carbohydrates: 23g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 827mg | Potassium: 275mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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