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Mediterranean Bean Salad

Mediterranean Bean Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 oz fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup roasted red peppers, drained and roughly chopped
  • ½ cup Kalamata olives, pitted and halved
  • ½ small red onion, thinly sliced
  • ¼ cup fresh parsley, roughly chopped
  • 3 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Blanch the green beans in boiling salted water for 2 minutes, then drain and cool under cold water.
  2. Whisk the vinegar, garlic, oregano, salt, and pepper together in a large bowl, then slowly whisk in the olive oil.
  3. Add the cannellini beans, green beans, roasted red peppers, olives, red onion, and most of the parsley to the dressing and fold gently to combine.
  4. Let the salad rest for 10 minutes, then toss again and serve topped with the remaining parsley.

Notes

The resting time matters here. Even 10 minutes lets the beans absorb the dressing and turns a good salad into a great one. If making it ahead, hold back a little parsley for the top so it looks fresh when you serve it.