Black and White Bean Greek Salad
Black and White Bean Greek Salad
We’re cooking with beans at St. Luke’s Bariatric Cooking Class tonight so in honor of the evening I’m posting one of the recipes featured. This delicious combination of protein and anti-oxidant rich beans with fresh mint and super flavorful dressing makes a great side dish for chicken or fish, but can stand alone as a simple main meal. Serve with flatbread and a little fresh fruit to complete the meal.
Canned beans are such a convenience and are as high in fiber and nutrients as their dry counterparts. They do contain more sodium, so I’m quick to purchase the reduced-sodium kind when I find it. Also, always drain and rinse your beans to reduce the amount of sodium and the stachyose sugar which is responsible for producing all that bad-rap gas we associate with “magical beans”. Black beans, in particular are super high in antioxidants which help reduce inflammation.
- Black and White Bean Greek Salad
- 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
- 1 (15-ounce) can reduced-sodium white beans, drained and rinsed
- 4 ounces reduced-fat feta cheese, crumbled
- 1/2 cup diced cucumber
- 1/3 cup chopped red onion
- 1/3 cup chopped fresh mint leaves
- 1/4 cup olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp agave nectar
- 1/2 tsp garlic powder
- 1/2 tsp oregano leaves
- 1/2 tsp celery seed
- 1/2 tsp each sea salt and fresh ground black pepper
- Combine the beans, feta, cucumber, red onion and mint in a medium salad bowl.
- Combine the dressing ingredients in a small bowl and whisk to combine. Pour over salad and gently toss to combine.
- Cover and chill in refrigerator for at least an hour to let flavors combine.