This is one of my favorites to have on hand. This is healthy, light and the prefect addition to any meal or add grilled chicken or salmon to make it a meal itself.ĭo you guys see all of those healthy, fresh vegetables in one bowl? I am in love with this Easy Lebanese Salad. Leave a comment, rate it or tag a photo #theclevermeal on Instagram.Easy Lebanese Salad, also known as Lebanese Salata, is a salad mixing chopped tomatoes, bell pepper, onion, cucumber, green onion and parsley topped with a lemony-mint dressing. I’m sure you’ll love this Mediterranean bean salad, and if you make it, let me know! If you look for more vegan salads packed with protein and ready in 10 minutes, I have a few fav recipes here: Recipe updated: originally posted in October 2018, I’ve tweaked the recipe adding more notes and new pictures. Me too! Check out these quick salads and yummy bean recipes:
MEDITERRANEAN BEAN SALAD FULL
Grains: to turn this salad into a full balanced meal, toss in 2 cups of cooked grains like brown rice, quinoa, barley or couscous.They bring flavor, color, texture and nutrition. More vegetables: avocado, grilled peppers, eggplant or zucchini make a great addition to this Mediterranean salad.Flavor boosters: jarred sun-dried tomatoes, artichokes, red peppers, feta cheese add a ton of flavor.The recipe is so versatile, and if you decide to make it more substantial or if you love to amp up that beautiful Mediterranean flavor, there are many other ingredients that you can add:
MEDITERRANEAN BEAN SALAD FREE
Salt and pepper: the recipe for the dressing calls for salt and pepper too, but once the salad is tossed, feel free to taste and adjust the seasoning to your liking. I added some pressed garlic to the dressing for a more aromatic flavor. Oregano: for fragrant and aromatic notes.ĭressing: use fresh lemon juice and good-quality extra virgin olive oil, it’s definitely the best for flavor and nutrition. Make sure you remove the excess water from large tomatoes.Ĭucumber: crunchy, fresh cucumbers are best. Tomatoes: I used cherry tomatoes, but grape tomatoes, or large ones chopped into small pieces are fine too. Kalamata olives: their fruity flavor and meaty texture make them way better than regular black olives and bring so much flavor.
They’re sweeter than regular onions and packed with antioxidants. Make sure the onions are fresh and firm. Onions: I prefer red onions when it comes to salads. And you’re more than welcome to use dried beans if you wish, you will need 1 ¼ cups (notes in the recipe card). Black beans, kidney beans or other type of white beans will work as well. Pour over the salad, toss to combine, and serve.īeans: canned cannellini beans are my favorite for this salad, but you can use other types of beans as well, not necessarily white beans.Shake the jar vigorously until the dressing looks emulsified.Make the dressing by placing all the ingredients in a glass jam jar.Place the tomatoes, the drained beans, and the olives in a large salad bowl.I usually use this slicer for the onions, it’s easy to use with any vegetables and it gets the job done in no time. Halve the tomatoes, cut the cucumber, and finely slice the onions.(Note: the full recipe is at the bottom of the page) Beans (cannellini, Great Northern beans, kidney beans…).Serve this Mediterranean bean salad with crusty panini bread or whole grains, it’s so good and substantial enough for dinner, work lunches and picnics with friends. It’s so YUMMY and easy to toss together that I would eat it everyday It’s a quick homemade dressing that tastes deliciously fresh and brings all those amazing ingredients together.Īnd the beans don’t dominate, but thanks to their soft texture, they absorb the flavour from the dressing making a yummy and surprisingly filling meal! In this recipe the soft white beans are combined with fresh cucumber, tomatoes, onions and cupboard essentials like juicy Kalamata olives, extra virgin olive oil, and oregano.Įverything is tossed with a super flavorful dressing made with lemon, extra virgin olive oil and a touch of garlic. First of all, I used convenient canned cannellini beans since I love their size and fluffy texture, but you can totally use any kind of beans or dried beans you have in the pantry.
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