Ingredients
Beans and Legumes
- 1½ cups canned pinto beans
- 1½ cups canned chickpeas
Vegetables and Herbs
- ½ cup green bell pepper (seeded and diced)
- ½ cup yellow bell pepper (seeded and diced)
- ¼ cup shallots (diced)
- 1 medium English cucumber (peeled and diced)
- ⅓ cup pitted black olives (halved)
- ¼ cup chopped fresh parsley
Dressing and Additions
- 4 ounces crumbled feta cheese
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- ¼ teaspoon dried Italian seasoning
- Salt and freshly ground black pepper (to taste)
Instructions
- Rinse and drain the beans: Place the canned pinto beans and chickpeas in a colander, rinse thoroughly under cold water, and allow them to drain completely to remove excess sodium and canning liquid.
- Prepare the vegetables: Seed and dice both the green and yellow bell peppers. Dice the shallots finely. Peel and dice the English cucumber. Halve the pitted black olives. Chop the fresh parsley finely to add freshness to the salad.
- Make the dressing: In a medium bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, honey, minced garlic, Dijon mustard, and dried Italian seasoning. Season with salt and freshly ground black pepper to taste, whisking until the dressing is well emulsified and smooth.
- Assemble the salad: In a large mixing bowl, combine the rinsed and drained pinto beans and chickpeas, diced bell peppers, shallots, cucumber, olives, and chopped parsley. Pour the prepared dressing over the salad ingredients, then add the crumbled feta cheese on top.
- Serve: Toss the salad gently but thoroughly to combine all ingredients well with the dressing and cheese. Serve immediately for the freshest taste, or refrigerate for 30 minutes to allow flavors to meld before serving.
Notes
- For extra protein, consider adding grilled chicken or tuna.
- This salad can be made a few hours ahead and stored in the refrigerator to enhance flavor meld.
- Use low-sodium canned beans to reduce salt content.
- Adjust the honey quantity or omit it for a less sweet dressing.
- The salad pairs well with crusty bread or pita for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
