Bean Salad
EBT-Friendly: 85% of ingredients
Made by Kara
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Assembly Time: 15 minutes (+ 20 minutes resting time)
This fresh bean salad is packed with plant-based protein, fiber, and Mediterranean-inspired flavor. It’s perfect for meal prep, potlucks, quick lunches, or as a colorful side dish that gets even better as it sits.
Ingredients:
For the Salad
- 1 15.5 oz can dark red kidney beans (drained and rinsed)
- 1 15.5 oz can white beans (drained and rinsed)
- 1 15.5 oz can chickpeas (drained and rinsed)
- 1 cup marinated artichoke hearts (drained and chopped)
- 1/2 cup oil-packed sun-dried tomatoes (drained and sliced)
- 1 whole mini cucumbers (sliced)
- 1/2 cup feta (crumbled, or grated parmesan)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup fresh basil (chopped)
For the Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon (juiced)
- 2 tsp shallot (minced)
- 2 tsp honey
- 1 1/2 tsp Dijon mustard
- 1/2 tsp coarse kosher salt
- 1/2 tsp dried oregano
- black pepper (to taste)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Add the kidney beans, white beans, chickpeas, artichoke hearts, sun-dried tomatoes, cucumbers, feta cheese, parsley, and basil to a large mixing bowl.
- In a separate bowl or measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, shallot, honey, Dijon mustard, kosher salt, oregano, and black pepper until completely combined.
- Pour the dressing over the bean mixture and toss thoroughly until everything is evenly coated.
- Allow the salad to rest for 20–30 minutes so the beans can absorb the dressing and the flavors can come together.
- Before serving, stir well and taste. Add more salt, lemon juice, or red wine vinegar as needed.
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