This Dense Bean Salad Recipe is impressed by the refreshing flavors of a basic Greek maroulasalata recipe. Hearty and filling, it’s tangy, herbaceous, and refreshing, making it good for heat climate!
A fast and simple facet dish or essential course, this bean salad is of course gluten-free, nut-free, and vegetarian, and may be made dairy-free, too.
Maroulasalata-Impressed Dense Bean Salad
Dense bean salads went viral on-line at one level, and for good motive! Easy to make, they’re flavorful, hearty, and might simply be adjusted to go well with any dietary wants or taste preferences.
Clearly, I’m an enormous fan, however I made a decision to spruce the unique recipe up a bit and added a maroulasalata-inspired twist. Consider it sort of like a mix between a maroulasalata salad and my Greek three bean salad. When you’re unfamiliar, a maroulasalata salad is a standard Greek lettuce salad made with Romaine lettuce, contemporary herbs, and feta cheese tossed with a light-weight dressing. Crisp and vibrant with notes of salty, tangy cheese, it’s unbelievably scrumptious!
So, I infused my bean salad with all the identical flavors. Nevertheless, as a result of it incorporates a base of beans as an alternative of lettuce, it packs in a number of fiber and plant-based protein, which makes it tremendous filling. In consequence, it makes for a superb facet dish however is hearty sufficient for a essential course, too. My household and I like it, and I assure it’s going to develop into a summer season staple you’ll make repeatedly!
Substances Wanted and Substitutions
*Scroll right down to the recipe card for the complete recipe and ingredient listing, directions, and vitamin data, together with energy, carbohydrates, protein, fat, sodium, and so forth.
- Beans: I exploit a mix of chickpeas and cannellini beans.
- Cucumbers: I like to recommend utilizing Persian cucumbers or English cucumbers as a result of they’ve fewer seeds and a thinner pores and skin.
- Scallions: These add a light, oniony taste.
- Contemporary Herbs: Contemporary dill and contemporary parsley create a vibrant, herbaceous, peppery style.
- Lemon: I embody lemon zest within the salad and use lemon juice within the dressing, infusing all the dish with a vibrant, citrusy style.
- Feta: This provides a savory, salty taste and creamy consistency. Be happy to substitute any cheese you want greatest.
- Olive Oil: This types the bottom of the dressing, making a easy consistency and including wealthy, peppery notes. I don’t suggest substituting another oil, like avocado oil, or the flavour gained’t be the identical!
The way to Make A Maroulasalata Dense Bean Salad Recipe
- Mix: Add all of the salad substances to a big bowl and gently toss to mix.
- Gown: Add the olive oil, lemon juice, salt, and pepper.
- Serve: Toss to mix and coat the substances, and revel in!
Attainable Variations
- Use black beans, pinto beans, or kidney beans as an alternative of chickpeas or cannellini beans.
- Add protein comparable to grilled chimichurri rooster, shrimp, or air fryer steak.
- Embody further contemporary veggies like grilled corn, zucchini, cherry tomatoes, crimson onion, bell peppers, shredded carrots, or artichoke hearts.
- Swap the feta with mozzarella pearls or goat cheese.
- Embody grains like quinoa, white rice, or coconut rice.
- Add spice with jalapeños or crimson pepper flakes.
- Swap the herbs with contemporary basil, oregano, and even Italian seasoning.
- Improve the feel with avocado, crispy chickpeas, nuts, seeds, or Kalamata olives.
- Add a contact of sweetness with a drizzle of honey or maple syrup.
FAQs
You’ll be able to simply get pleasure from this recipe by itself or topped with protein. Or, serve it in a pita wrap, over salad greens, or as a dip with pita chips.
Sure, you’ll be able to retailer this recipe in an hermetic container within the fridge for as much as 3-5 days. I really like to arrange a big batch for meal prep!
- 1 (15 ounce) can chickpeas drained and rinsed
- 1 (15 ounce) can cannelini beans drained and rinsed
- 5 persian cucumbers diced
- 1 cup scallions finely sliced
- 1/4 cup dill
- 1/4 cup parsley
- Lemon zest from 2 lemons
- 1 cup (8 ounces) feta crumbled
- 1/4 cup olive oil
- Juice from 1 lemon
- 2 tsp salt
- 1 tsp black pepper
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In giant bowl, mix the chickpeas, cannelini beans, cucumbers, scallions, dill, parsley, lemon zest, and feta.
1 (15 ounce) can chickpeas, 1 (15 ounce) can cannelini beans, 5 persian cucumbers, 1 cup scallions, 1/4 cup dill, 1/4 cup parsley, Lemon zest from 2 lemons, 1 cup (8 ounces) feta
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Add the olive oil, lemon juice, salt, and pepper.
1/4 cup olive oil, Juice from 1 lemon, 2 tsp salt, 1 tsp black pepper
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Toss and serve.
Storage: Store this recipe in an hermetic container within the fridge for as much as 3-5 days.
Serving: 1servingEnergy: 401kcalCarbohydrates: 35gProtein: 17gFats: 24gSaturated Fats: 7gPolyunsaturated Fats: 3gMonounsaturated Fats: 12gLdl cholesterol: 33mgSodium: 2193mgPotassium: 287mgFiber: 11gSugar: 1gVitamin A: 761IUVitamin C: 12mgCalcium: 319mgIron: 5mg
