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Greek Cucumber Bean Salad
Greek Cucumber Bean Salad
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Prep Time:
25 minutes
Total Time:
145 minutes
Lemony bean salad with feta, cucumbers, olives, and parsley - a refreshing lunch option for busy weekdays.
Ingredients:
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can fava beans, rinsed and drained
  • 2 (5 ounce) jars Kalamata olives, pitted and halved
  • 4 medium cucumbers, seeded and chopped
  • 2 medium carrots, shredded
  • 0.5 large sweet onion, thinly sliced
  • 1 bunch fresh parsley, chopped
  • 0.5 cup cold lemon juice
  • 0.5 cup olive oil
  • 1.5 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • 1 (8 ounce) package crumbled feta cheese
Instructions:
  • Toss together great northern beans, fava beans, flavorful Kalamata olives, crisp cucumbers, sweet carrots, onion, and fresh parsley in a large salad bowl.
  • Combine fresh lemon juice, extra-virgin olive oil, a pinch of salt, and a crack of pepper in a glass measuring cup. Whisk until slightly thickened. Drizzle the dressing over the salad and toss to coat evenly.
  • Mix in the tangy feta cheese and toss everything together. Chill in the fridge for about 2 hours for the flavors to meld deliciously.

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