MONDAY MORNING RECIPE POST - MEDITERRANEAN BEAN SALAD

I was looking for a salad that was healthy, light, refreshing and tasty. I found it in at Living Lou hosted by Louisa. The original recipe can be found at this link. I made it today (Thursday, July 3rd, 2025) and there was more prep work than I am used to, but it was fun and I enjoyed the process. My dear other half was out for a few hours and I decided to make it that day, preparing everything sitting at the kitchen table. We both enjoyed it at dinnertime and it was worth the extra effort. 

Also, there was more than enough left for our 4th of July meal and it tasted even better. We shared a steak with a baked potato and there was pistachio ice-cream for dessert. 

The cooked steak was cut into thirds, and on the 5th we ate the rest for breakfast/brunch, with eggs, grilled tomatoes and a slice of wheat toast.

Mediterranean Bean Salad - 4 servings 

1 19 oz. can mixed beans, drained and rinsed

1/2 English cucumber, chopped 

1 green bell pepper, chopped 

1 cup halved cherry tomatoes

1/2 cup drained and chopped marinated artichokes

1/3 cup diced red onion

1/4 cup drained and minced sun-dried tomatoes packed in oil

1/4 cup crumbled feta

1/4 cup pitted and sliced Kalamata olives

1/4 cup tablespoon drained capers

Dressing:

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons dried oregano

1 small clove garlic, grated (I just chopped mine very fine)

1/4 teaspoon salt

In a small bowl or measuring cup, whisk the dressing ingredients together.

In a large bowl toss the prepared salad ingredients together.

Give dressing ingredients another quick whisk and pour over the salad ingredients.  

Mix well and serve. 

This salad was one of the best we have had, a 10 out of 10. It was excellent but a few changes: 

I didn’t have olive oil and used avocado oil. 

I couldn’t find oregano in the cupboard and found three bottles of Italian herbs instead. Not sure how we acquired three bottles of unopened!

Gregg is not a big fan of beans but will eat the kind already in a sauce, which was a no for this recipe. Fortunately he does enjoy garbanzo beans (chickpeas) and I used a 15 oz. can, which was more than enough. 

Neither of us like the green bell pepper and used an orange one instead.

This is a good recipe to swap ingredients to suit your own taste.

It said four servings but we stretched it to 6. It seemed like there was a lot leftover. 

This was put on the table for our evening meal and, as you can see, we served it with deli ham on the side.

Below is the full address for you to copy and paste, rather than use the link above.

https://www.livinglou.com/mediterranean-bean-salad

Thanks for looking everyone and 

I wish you all a great week.

On a short blog break but had a few posts set up so there will be another tomorrow. I will be back in a few days to catch up with you all.