Greek Cucumber Bean Salad

I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 424 Calories

Ingredients

• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup olive oil
• 1 bunch fresh parsley, chopped
• 1 (8 ounce) package crumbled feta cheese
• 1 (15.5 ounce) can great northern beans, rinsed and drained
• 2 medium carrots, shredded
• 1 (15 ounce) can fava beans, rinsed and drained
• 2 (5 ounce) jars Kalamata olives, pitted and halved
• 4 medium cucumbers, seeded and chopped
• ½ large sweet onion, thinly sliced
• ½ cup cold lemon juice

Recipe Instructions

Step 1

Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.

Step 2

Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.

Step 3

Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.