Bean salads are all the rage right now and for a good reason. Beans deliver a great nutrition profile and they are not only convenient but a great price! This salad has not lack of flavor and will surely fill you up. Pair it with your next BBQ bash and tell us what you think!
INGREDIENTS
2, 15oz cans Cannellini Beans, drained and rinsed
1, 12oz. Bag Frozen, Shelled Edamame, thawed
1 Medium Cucumber
8 Castevatrello Olives
2 Green Onions
½ c. Feta Cheese
¼ c. Extra Virgin Olive Oil
2 tsp. Dijon Mustard
2 Tbsp. Fresh Parsley (or 1 tsp. dried)
1 Tbsp. Fresh Dill (or 1 tsp. dried)
1 Tbsp. Fresh Oregano (or 1 tsp. dried)
2 Tbsp. Fresh Thyme (or 1 tsp. dried)
3 small clove grated garlic (or ½ tsp garlic powder)
1 Lemon
Salt and pepper as desired
DIRECTIONS
- In a large bowl combine the beans and edamame
- Dice cucumber in coins and stack them on top of one another cutting them again two times horizontally and two times vertically and add to bowl
- Mince olives down to rice size and add to bowl
- Thinly slice scallions and add to bowl
- Crumble feta in the bowl
- Add olive oil and dijon mustard to the bowl
- Mince all herbs and garlic and add them to the bowl
- Zest and Juice lemon into the bowl
- Mix everything together and serve
NUTRITION
Serves 8
Calories 224
Protein 11g
Carbohydrates 22g
Fiber 6g
Sugar 1g
Fat 11g
Cholesterol 8mg
Sodium 175mg
