Greek Dense Bean Salad
Ingredients
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon dried oregano
- salt to taste
- pepper to taste
Tzatziki Sauce:
- 1/2 cup plain yogurt
- 1/4 cucumber grated, excess water drained
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon garlic minced
- 2 teaspoons fresh dill chopped
- salt to taste
- pepper to taste
Salad:
- 1 can Bush’s Chick Peas 16 ounces, drained and rinsed
- 1 can Bush’s Cannellini Beans 15 1/2 ounces, drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 cup red onion diced
- 1 cucumber seeded and diced
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- Greek dressing directions below
- 1 cup tzatziki sauce directions below
- chicken skewers optional, for serving
Instructions
- To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
- To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
- To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
- Top with tzatziki sauce and serve with chicken skewers, if desired.
Notes
Chef’s tip: Store leftover tzatziki sauce separate from salad.