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Greek White Bean Salad with Feta, Olives & Lemon Dressing

White Bean Greek Salad

By Rachael DeVaux
Servings: 4 -5 servings
White Bean Greek Salad
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Ingredients 

  • 4 persian cucumbers, diced
  • 2 cups cherry tomatoes, halved
  • 2 cups diced bell peppers
  • 3-4 tbsp diced red onion
  • 1 can white northern beans, drained & rinsed
  • 1 lemon, juiced
  • 1/4 cup finely chopped fresh parsley
  • 1-2 tsp sea salt
  • 1-2 tsp  fresh oregano
  • 3-4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar

Instructions 

  • Combine all ingredients in a large bowl. Toss gently to coat the vegetables and beans with the dressing. For best flavor, chill the salad in the refrigerator for 2–3 hours before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

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