Great Northern beans tossed with cucumber, bell pepper, tomato, red onion, kalamata olives and feta cheese then drizzled with a lemon-garlic vinaigrette.
2 cups (about 12 ounces) dried great northern beans
1 english cucumber, thinly sliced into half moon shapes
1 medium green bell pepper, seeded and chopped
1/2 small red onion, thinly sliced
8 ounces grape tomatoes, halved
1 cup kalamata olives, pitted and halved
4 ounces feta cheese, crumbled
1/4 cup fresh lemon juice
3 TBSP olive oil
2 medium garlic cloves, minced
1/2 tsp dried oregano
salt & freshly ground black pepper
DIRECTIONS
Rinse the beans thoroughly then place them in a dutch oven or large pot. Cover the beans with plenty of water(at least 2-inches above the beans) and bring to a boil over high heat.
When the water begins to boil cover the pot with a tight fitting lid and reduce the heat to medium-low. Simmer over medium-low heat, stirring occasionally, until beans are tender, 60 to 70 minutes.
Drain the beans and rinse under cold water then place in a large bowl and set aside.
Add the cucumber, bell pepper, onion, tomatoes, olives, and feta to the bowl. Gently toss to combine and set aside.
In a separate small bowl whisk together the lemon juice, olive oil, garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
Drizzle the dressing over the bean salad and toss to combine. Taste and season with additional salt & pepper if needed.
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