Greek Cucumber Bean Salad
Description
Beans, cucumbers, olives, crumbled feta, and tons of fresh parsley are tossed in a thick lemony dressing, making the perfect meal to pack for your weekday lunches.
Ingredients
•
1 (15 1/2 ounce) can great northern beans, rinsed and drained
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1 (15 ounce) can fava beans, rinsed and drained
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2 (5 ounce) jars Kalamata olives, pitted and halved
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4 medium cucumbers, seeded and chopped
•
2 medium carrots, shredded
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1/2 large sweet onion, thinly sliced
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1 bunch fresh parsley, chopped
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1/2 cup cold lemon juice
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1/2 cup olive oil
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1 1/2 teaspoons salt
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1/2 teaspoon ground black pepper
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1 (8 ounce) package crumbled feta cheese
Directions
1
Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
2
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.
3
Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.