A slightly sweet apple vinegar and mustard dressing tops off this protein rich salad.
How To Make Bean Salad with Pine Nuts and Feta
Mixed salad beans with citrus-y vinaigrette
Prep:
5 mins
Cook:
5 mins
Total:
10 mins
Ingredients
- 15 oz red kidney beans, (1 can), drained and rinsed
- 15 oz pinto beans, (1 can), drained and rinsed
- 7 oz cucumber, peeled, seeded, and chopped
- 4 oz bell peppers, preferably a mix of colors and chopped
- 1½ oz red onion, finely chopped
- ¼ cup parsley, finely chopped
- 3 tbsp balsamic vinegar
- 2 tbsp olives, pitted and sliced, preferably cured
- 2 tbsp feta cheese, crumbled
- 2 tbsp pine nuts, roasted
- 1½ tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- salt and ground black pepper, to taste
Instructions
-
In a small bowl, make the dressing by whisking together both kinds of vinegar, olive oil, mustard, and honey.
-
Season with salt and pepper. Adjust accordingly. Whisk until emulsified and set aside.
-
In a large salad bowl, combine both beans, cucumbers, bell peppers, onions, parsley, olives, feta cheese, and pine nuts.
-
Drizzle dressing on the salad and toss well. Adjust seasoning as needed and serve.
Nutrition
- Sugar: 5g
- :
- Calcium: 96mg
- Calories: 289kcal
- Carbohydrates: 41g
- Cholesterol: 5mg
- Fat: 8g
- Fiber: 13g
- Iron: 4mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 2g
- Potassium: 741mg
- Protein: 14g
- Saturated Fat: 2g
- Sodium: 122mg
- Vitamin A: 862IU
- Vitamin C: 31mg
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