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Blue Zone Inspired Mediterranean Bean Salad
Servings
6
Ready In:
10-15 minutes
Good For:
Side or meal
About this Recipe
This delicious and wholesome Blue Zone-inspired Mediterranean Bean Salad rich in fiber, antioxidants, and healthy fats will become your new favorite! Enjoy the flavors of the Mediterranean and the health benefits associated with the Blue Zones in each bite.
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.
Ingredients: For the Salad:
•2 cups cooked and cooled cannellini beans
•1 cup cherry tomatoes, halved
•1 cucumber, diced
•1/2 red onion, finely chopped
•1/4 cup Castelvetrano Olive
•1/4 cup fresh parsley, chopped
•1/4 cup fresh basil leaves, torn
For the Dressing:
•1/4 cup extra-virgin olive oil
•2 tablespoons apple cider vinegar
•1 clove garlic, minced
•1 teaspoon dried oregano
•Sea salt and freshly ground black pepper, to taste
•Juice of 1 lemon
Directions
1. Prepare the Beans:
Soak and cook white beans according to the package instructions. Allow them to cool completely before using.
2. Make the Dressing:
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Squeeze in the juice of one lemon and whisk until well combined. Taste and adjust the seasoning if needed.
3. Assemble the Salad:
In a large salad bowl, combine the cooled beans, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and chopped fresh parsley. Pour the prepared dressing over the salad ingredients. Gently toss everything together until the salad is well coated with the dressing.
4.Chill and Serve:
Cover the salad bowl and refrigerate for at least 30 minutes before serving.
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