Looking for a hearty, delicious and portable meal during harvest? This dense bean salad has Greek-inspired ingredients and is full of fiber and protein to keep you healthy during this busy season.

 

Greek Dense Bean Salad

This tangy salad of veggies and beans is full of protein and fiber and can be eaten on the go. 
Total Time: 15 min. • Serves: 6

 

Salad

1 small red onion, diced (about ¾ cup)

½ English cucumber, diced into small pieces

3 mini sweet peppers in assorted colors, or 1 large bell pepper

1 15 oz. can cannellini beans, drained and rinsed

15 oz. can garbanzo beans, drained and rinsed

1 cup kalamata olives

½ cup chopped parsley

6 oz. crumbled feta cheese

 

Dressing

¼ cup olive oil

1 Tbsp. honey

2 tsp. Dijon mustard

3 Tbsp. lemon juice (approx. 1 lemon)

2 cloves garlic, minced

½ tsp. dried oregano

½ tsp. salt

 

Directions

  1. Chop all of the veggies and add them to a bowl along with the beans, olives and parsley.
  2. In a small bowl, whisk together the dressing ingredients.
  3. Pour the dressing over the salad, add the feta and toss well to combine.
  4. Enjoy right away, or store in the fridge for 2-3 days.

 

Recipe courtesy of Taylor Ellingson, Minnesota cookbook author and food blogger at Greens & Chocolate. Find more simple, healthy recipes at greensnchocolate.com.