Ingredients
Beans and Vegetables
- 1 pound fresh haricot verts string beans, trimmed and cut in half
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1/2 medium English cucumber or 4-5 Persian cucumbers, diced
- 1 1/2 cups cherry tomatoes, cut in half or quarters
- 1/2 cup kalamata olives, sliced
- 1/3 cup red onion, diced
Fresh Herbs and Cheese
- 1/2 cup fresh Italian parsley, finely chopped
- 1/4 cup fresh mint, minced and finely chopped
- 1/3 cup feta cheese, crumbled
- 2 tablespoons parmesan cheese
- 4 kalamata olives, chopped
Vinaigrette
- 1 cup extra-virgin olive oil
- 1/4 cup lemon vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Make Vinaigrette: Add the olive oil, lemon vinegar, lemon juice, Dijon mustard, dried oregano, salt, black pepper, and 4 chopped kalamata olives to a blender or a deep bowl. Pulse or blend gently to combine without pureeing, leaving visible flecks of olives in the dressing.
- Prep Ingredients: Slice cherry tomatoes in halves or quarters if large. Dice cucumber and red onion, slice the kalamata olives, and finely chop the Italian parsley and mint. Rinse and drain the canned kidney beans and garbanzo beans, then add to a large mixing bowl.
- Steam Green Beans: Rinse fresh haricot verts under cold running water and pat dry. Trim the ends and discard any bruised beans. Cut the beans in half. Place about one inch of water in a pot with a steamer basket inside, ensuring water does not touch the basket. Add green beans to the basket, cover with a lid, and steam on medium-low heat for 3-5 minutes until crisp-tender and bright green. For thicker beans, steam 5-7 minutes. Immediately transfer the beans to a bowl of ice water or place in the freezer briefly to stop cooking. Drain thoroughly.
- Toss Salad: Combine steamed green beans, kidney beans, garbanzo beans, tomatoes, cucumber, olives, onion, fresh herbs, feta cheese, and parmesan cheese in a large bowl. Drizzle desired amount of vinaigrette over the ingredients and toss well to coat. Adjust seasoning with additional salt and pepper as needed. Reserve 3-4 tablespoons of vinaigrette to refresh leftovers.
Notes
- Use medium-low heat for steaming to avoid overcooking and preserve the bright green color of the beans.
- The vinaigrette should have visible olive flecks to add texture and flavor—avoid over-blending.
- Feel free to substitute the haricot verts with regular green beans if unavailable.
- To keep the salad fresh, store leftovers with reserved vinaigrette and toss before serving.
- Adding fresh herbs like parsley and mint enhances the salad’s brightness and freshness.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Steaming
- Cuisine: Mediterranean
- Diet: Vegetarian
