Greek Chopped Salad with White Beans

A crisp, no-cook Mediterranean salad featuring creamy cannellini beans, kalamata olives, cucumber, and tangy feta cheese in an oregano vinaigrette.

• Prep: 15 min
• Total: 15 min
• Servings: 2
• Cuisine: Greek
• Difficulty: Easy
• Cost: $5.25/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Sugar
• Low-Cholesterol

Tags

• no-cook
• quick
• fresh
• healthy
• tangy

Ingredients

• 1 can cannellini beans (15 oz can, drained and rinsed)
• 4 cup romaine lettuce (chopped)
• 1 English cucumber (medium, diced)
• 1 cup grape tomatoes (halved)
• 0.25 cup kalamata olives (halved)
• 4 ounce feta cheese (crumbled)
• 2 tablespoon olive oil (extra virgin)
• 1 tablespoon red wine vinegar
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
2. In a large salad bowl, combine the chopped romaine lettuce, diced English cucumber, halved grape tomatoes, cannellini beans, and halved kalamata olives.
3. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Divide salad between two serving bowls and top with crumbled feta cheese before serving immediately.

Notes

Rinsing the cannellini beans keeps their texture clean and reduces excess sodium.

Nutrition (per serving)

• Calories: 533
• Protein: 22.1 g
• Carbohydrates: 49.1 g
• Fat: 29.2 g
• Fiber: 18.2 g
• Sodium: 1983 mg
• Saturated Fat: 9 g
• Sugar: 6.4 g
• Cholesterol: 36 mg