Mediterranean Dense Bean Salad

Ingredients

My mom has made this since forever, so it almost doesn’t even feel like a “recipe”… but here she is in all her glory.

SALAD

1 can garbanzo beans, drained

1 can cannellini or Great Northern beans, drained

1 can kidney beans (my former mortal enemy lol), drained

4 medium Persian cucumbers, diced

1/4 large white onion, finely chopped

1 cup cherry tomatoes, halved

Handful fresh parsley, chopped

Salt + pepper to taste

Feta for topping

LIQUID GOLD DRESSING

1 part red wine vinegar

2 parts extra virgin olive oil

1 crushed garlic clove

1/2 tsp Dijon mustard (to emulsify)

3 shakes dried oregano

3 shakes dried basil

Salt + pepper to taste

STEP-BY-STEP

1. In a jar, combine red wine vinegar, olive oil, crushed garlic, Dijon, dried oregano, dried basil, salt, and pepper. Shake well until emulsified.

2. Chop cucumbers, onion, tomatoes, and parsley.

3. Add all three beans to a large bowl, then add veggies + parsley.

4. Pour over your dressing, season again if needed, and toss to coat.

5. Top with feta if you’re feeling chaotic and Mediterranean.

Pro Tip: If you’re meal prepping, add the tomatoes right before serving so they stay firm and fresh.

xoxo TAYLOR