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Cannellini Beans

Vibrant Greek Bean Salad

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Greek Bean Salad

If you are looking for a hearty, protein packed meal without meat, this Greek Bean Salad is for you! Absolutely delish, this dish is loaded with white beans, red onion, avocado, fresh herbs and dressed with lemon and oil.

I get a little insert every now and then from Christopher Kimball’s Milk Street and this recipe was in it. Loving all of these ingredients and always up to a meatless meal, I made this and I couldn’t stop eating it! Milk Street described it as creamy, crunchy, savory, tangy, fresh and vibrant – all at once! I have to agree. Here’s a link to Milk Street: https://www.177milkstreet.com/.

Greek Bean Salad

Vibrant Greek Bean Salad

Greek Bean Salad

Milk Street’s recipe says to warm the beans for flavor and I agree! These are canned beans so warming them before adding the lemon juice and seasonings allow them to absorb all the flavors. This makes a huge difference. Just heat them in the microwave before adding the garlic, onion, vinegar, oil, salt and pepper. Toss and allow to sit at room temperature for about 30 minutes, stirring once or twice.

Want another healthy-ish salad? This Chicken Taco Salad is the best! https://the2spoons.com/the-best-beautiful-chicken-taco-salad/

Chicken Taco Salad
Chicken Taco Salad

Greek Bean Salad

Print Recipe
Course: Appetizer, dinner, easy side dish, Lunch, Main Course, Salad, Side Dish
Cuisine: Greek
Ingredients Method

Ingredients
  

  • 4 15 1/2 oz cans Cannellini Beans, rinsed and drained
  • kosher salt and ground black pepper
  • 2 medium garlic cloves, finely grated
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup red wine vinegar
  • 3 tbsp extra virgin olive oil, plus more to serve
  • 1 ripe avocado, halved, pitted, peeled and cut into 1/2 inch pieces
  • 1 cup lightly packed fresh flat-leaf parsley, torn if large
  • 1/2 cup lightly packed fresh dill, chopped
  • 1 tsp grated lemon zest, plus 1 tsp lemon juice

Method
 

  1. In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
    To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.
    Stir the beans once again, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.