It’s summertime, with an abundance of fresh vegetables to take advantage of. Most of my meals lately have included a big lettuce or spinach salad, which is yummy but gets boring.
My family is not big on salads, especially not different salads. Recently, I served up not one, but TWO new salads on the same night… well, the pasta salad (recipe next week) went over OK, but this Greek inspired bean salad was not a huge hit – mostly because no one except me likes beans. *I* thought it turned out pretty good though, so I’m posting it anyway!
This was inspired by the Bean Salad recipe in Mark Bittman’s How to Cook Everything, and adjusted to suit my personal tastes. 🙂
1 can (19 oz; 540 ml) white beans (or two cups cooked)
1 tbsp white wine vinegar
2 tbsp olive oil
2 tbsp fresh herbs (I used basil & fennel)
1 tsp sea salt
1/2 cup tomato seeded & diced
1/2 cup diced cucumber
1/4 cup feta cheese
Chop the herbs and place in a large glass bowl.
Add the oil and vinegar.
Stir to combine, then add the tomatoes.
Toss to coat, then add the cucumber.
Toss again, then add the feta and stir.
Finally, add the beans and stir well to coat evenly.
That’s it! You can serve immediately, or cover and refrigerate. If you let it sit, the flavours will get stronger.
The basil was super tasty, the fennel I probably would skip next time – the flavour was good, but I used the feathery part and I didn’t care for the texture. Adding olives and onions would makes this much more like a classic Greek Salad as well!
Nutritional data (based on 6 servings):
Protein: 7 grams
Carbs: 15 grams
Fats: 7 grams
A rough cost estimate breaks out like this:
Olive Oil: $.25
Per serving: $0.60
A double serving of this would actually make a complete meal, and be very filling. It looks like it will keep OK for up to 2 days in the fridge.