Three Bean Salad, Italian Style
Makes
4
servings
Here's a meal in a bowl combo that gets votes for flavor bomb and color bomb
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
⅓ pound green beans
Zest from 1 lemon
6 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon sea salt
2 cups cooked cannellini beans
2 cups cooked garbanzo beans
½ cup red onion, diced
2 tomatoes, cubed
½ cup kalamata olives, pitted and chopped
¼ cup basil, chopped fine
¼ cup Italian parsley, chopped fine
½ cup feta cheese, crumbled
Zest from 1 lemon
6 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon sea salt
2 cups cooked cannellini beans
2 cups cooked garbanzo beans
½ cup red onion, diced
2 tomatoes, cubed
½ cup kalamata olives, pitted and chopped
¼ cup basil, chopped fine
¼ cup Italian parsley, chopped fine
½ cup feta cheese, crumbled
1
Heat ¼ inch water in a skillet with a tight fitting lid. Add the green beans, turn the heat down, and simmer covered, until just tender. Remove from heat, and stop the cooking process by running cold water over the beans. Cut into ½ inch pieces.
2
Whisk the lemon zest, juice, oil, garlic, and salt to make a dressing.
3
Combine all the remaining ingredients in a salad bowl including the green beans.
4
Drizzle the dressing over the top and toss well.