Leafy green salads are the last thing I’m craving this winter. I bought some spinach a few weeks ago with every intention of making salads.
I used a handful here and handful there in non-salad recipes and eventually the rest sadly went bad in the bottom of the crisper drawer. Whoops.
I decided I needed an alternative. Something fresh and satisfying that I would actually eat this winter. So that’s how this recipe was born and I gotta tell ya, I love this bean salad.
It’s fresh, filling, and chock full of ingredients that are good for you. And even better – it’s ridiculously easy, lasts a few days in the fridge and makes the perfect snack or lunch when it’s served with pita chips or piled into a pita pocket.
Mediterranean Bean Salad
makes roughly 6 cups
- 2 roma tomatoes, diced
- 1 cucumber, diced (peeled, optional)
- 3/4 c. red onion (about 1/2 medium onion)
- 1 15oz can garbanzo beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- handful of parsley, chopped
For the dressing:
- juice of 2 lemons (about 1/4 c.)
- 1/3 c. olive oil
- 1/4 t. dried oregano
- 1/4 t. ground cumin
- pinch of salt & pepper
Pita chips or pita pockets for serving.
In a medium-large bowl, combine all of the beans & diced vegetables. Add the dressing ingredients and stir until everything has been thoroughly mixed. Let chill for an hour in the fridge and give it a stir before serving. Taste it and add a little more salt if needed.