Mediterranean Bean Salad

5 from 1 vote

Light and healthy crisp green beans, garbanzo beans and soy beans tossed in a light Mediterranean citrus dressing and topped with a rich and creamy feta cheese and olives is sure to make any summer BBQ delightful.

Cook Time20

Total Time20

Course: Sides

Cuisine: Mediterranean

Servings:

Calories: 319kcal

Author: HWC Magazine

Ingredients

10 oz green beans
Can also us frozen green beans
water
enough to boil your string beans
1 teaspoon salt
to salt the water bath for blanching
ice water
enough to soak your green beans after blanching
15 oz garbanzo beans
also known as chickpeas
½ cup edamame shelled- optional
½ cup olives (or any kind of olives you like)
½ cup tomatoes
chopped heirloom or sliced cherry tomatoes
3 tablespoon lemon juice
2 tablespoon olive oil
⅛ cup onion
finely chopped
1 clove garlic peeled and chopped
1 teaspoon rosemary dried ground or fresh
1 teaspoon oregano
1 teaspoon cumin
ground
2 tablespoon cilantro
fresh chopped - optional
salt and black pepper to taste
4 oz feta cheese optional garnish

US Customary - Metric

Instructions

Wash and remove the ends from your string beans and cut in half. Fill up your pot half way with water and slat. Bring to a boil. Blanch your string beans for about 2 minutes and remove from boiling water and immediately plunge into iced cold water to stop the cooking process and to keep your beans bright vibrant green.
In a large bowl add your blanched green beans, garbanzo beans, soy beans olives, tomatoes, lemon juice, olive oil, onions, garlic, rosemary, oregano, cumin, cilantro, salt and pepper and toss. Taste and adjust seasoning as desired.
Garnish with feta cheese and serve. Enjoy

Notes

If you are vegan or lactose intolerant, then just leave out the feta cheese. Feel free to swap out the beans or veggies with any items that you have on hand such as kidney beans, white beans, fava beans or even marinated artichokes.

Nutrition