Bean Salad Mediterranean (Print Version)
# Ingredients:
→ Salad Mix
01 -
One small red onion, chopped finely (around ¾ cup)
02 -
A can of navy beans, rinsed, drained, and patted dry
03 -
One can garbanzo beans, dried after rinsing and draining
04 -
2 little bell peppers, diced (yellow, orange, or red)
05 -
Half an English cucumber, cut into small chunks
06 -
Half a cup of sliced Kalamata olives (pitted)
07 -
6 ounces of vegan crumbled feta cheese (about ¾ of a Violife block works great)
08 -
Fresh parsley, chopped finely after removing stems
→ Dressing Ingredients
09 -
A quarter cup of virgin olive oil
10 -
The juice from one lemon (roughly three tablespoons)
11 -
One tablespoon of pure maple syrup
12 -
1 tsp of smooth Dijon mustard
13 -
Three garlic cloves, pressed or mashed
14 -
½ tsp of fine-grain salt
15 -
½ tsp of oregano, dried
# Instructions:
01 -
Cut the cucumber, red onion, and bell peppers into small pieces. Slice olives thinly after pitting them.
02 -
Rinse, drain, and dry both the navy and garbanzo beans thoroughly.
03 -
In a big mixing bowl, toss in all the salad ingredients together.
04 -
Mix or shake the dressing stuff until well blended, then drizzle over the mix.
05 -
Stir the salad well to coat everything. Enjoy it fresh or stash it in jars for later.