Mediterranean three bean salad
Dimitra's Dishes · ♥ 651 likes · 16.9K views · 4 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 15 oz chickpeas
- 15 oz butter beans
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
- 2 tbsp fresh dill
- 1 tsp dried oregano
- 1 can great northern beans
Drain and rinse the canned chickpeas, butter beans and great northern beans well; put them in the bowl.
- ½ whole red onion
- 4 whole scallions
Finely chop half a red onion; thinly slice four scallions down to the white parts; cut cherry tomatoes into bite-sized pieces.
- ½ whole English cucumber
- 1 whole bell pepper
Peel an English cucumber and dice half of it small; dice a bell pepper; chop pitted Kalamata olives.
- feta cheese
- salt
- freshly cracked black pepper
Add everything to the bowl with plenty of crumbled feta; season with salt and a little black pepper.
- ⅓ cup extra virgin olive oil
- 3 tbsp lemon juice
- 1 cloves garlic clove
- 1 tsp Dijon or plain mustard
Dressing: whisk a third of a cup of extra virgin olive oil, about 3 tablespoons lemon juice, a garlic clove and a teaspoon of Dijon or plain mustard.
- salt and pepper
Pour over the salad, add dried oregano and a little salt and pepper, and mix until coated.
It tastes better as it sits: make it an hour ahead, refrigerate, and let it come to room temperature to serve.
Serving ahead and swapping beans