Mediterranean Lemony White Bean Salad

Ingredients

• 5-6 pieces Scallions (Thinly sliced; keep roots in a small cup of water to sprout later)
• 0.25 red onion Red Onion (Finely chopped; can substitute white or yellow onion)
• 2 pieces Roasted Red Peppers (Jarred, diced into bite‑size pieces)
• 0.33 cup Kalamata Olives (Pitted and sliced in half)
• 0.25 cup Fresh Parsley (Finely chopped)
• 1 clove Garlic (Grated with a microplane)
• 0.25 cup Vegetable Oil (Can increase for richer mouthfeel)
• 2.5 tablespoons Red Wine Vinegar (Adjust to taste)
• 2 tablespoons Lemon Juice (Freshly squeezed; add more for extra zing)
• 1 teaspoon Mustard (Spicy mustard preferred; Dijon or yellow work)
• to taste pinch Salt (Sea salt preferred)
• to taste pinch Black Pepper (Freshly ground)
• 2 cans Great Northern Beans (15‑oz cans, drained and rinsed well)
• 4 ounces Feta Cheese (Crumpled; can use goat cheese or ricotta salata)

Instructions

1. Prepare Scallions

   Rinse the scallions thoroughly, dry them, then thinly slice the green parts down to the light green. Place the white root ends in a small cup with a splash of water to keep them alive.

   Time: PT5M

2. Chop Red Onion

   Take about a quarter of a red onion (or white onion) and finely chop it.

   Time: PT3M

3. Dice Roasted Red Peppers

   Open the jar of roasted red peppers, drain, and dice them into bite‑size pieces.

   Time: PT2M

4. Slice Kalamata Olives

   Slice the pitted Kalamata olives in half.

   Time: PT2M

5. Chop Parsley

   Finely chop a small handful of fresh parsley.

   Time: PT2M

6. Grate Garlic

   Grate one garlic clove using a microplane.

   Time: PT1M

7. Make Dressing

   In a small bowl, combine the grated garlic, ¼ cup vegetable oil, 2½ tbsp red wine vinegar, 2 tbsp fresh lemon juice, 1 tsp mustard, a pinch of salt and pepper. Whisk until emulsified.

   Time: PT2M

8. Rinse Beans

   Open two cans of Great Northern beans, pour into a colander and rinse thoroughly under cold water.

   Time: PT2M

9. Combine Main Ingredients

   In a large mixing bowl, add the rinsed beans, sliced scallions, chopped onion, diced peppers, sliced olives, and chopped parsley. Toss gently.

   Time: PT3M

10. Add Dressing and Feta

    Pour the dressing over the bean mixture, toss to coat evenly, then crumble 4 oz feta cheese over the top and give one final toss.

    Time: PT2M

11. Final Taste & Serve

    Taste the salad; add more lemon juice, salt, or pepper if needed. Transfer to a serving platter or serve family‑style in the bowl.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

23g

Fat

21g

Fiber

4g