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.
It looks very colourful and refreshing, Denise. Thank you so much for sharing, dear friend 🧡 Praying for your health.
ReplyDeleteColorful and really healthy
ReplyDeleteI would love a taste of this salad!
ReplyDeleteNice mixture, and the dressing sounds lovely, piquant and refreshing.
ReplyDeleteHope you are feeling a little better today, Denise.
ReplyDeleteThe salad looks good, my husband would love it.
Looks pretty and delicious, I wish I was a fan of beans.
ReplyDeleteTake care, have a wonderful week!
Looks like a great recipe and the prep work doesn’t look too onerous. We make a variety of salads during the summer, a couple resembling this one.
ReplyDeleteIt looks delicious. It reminds me of a salad I made years ago. I can't remember what it was called though. I think it was something Greek
ReplyDeleteEs lo que apetece en el tiempo de verano . Feliz semana.
ReplyDeleteI'll eat some of that. Enjoy your break.
ReplyDeleteLooks like a lovely salad!
ReplyDeleteDenise that looks so refreshing and delicious.
ReplyDeleteI have copied and pasted to a word document.
I don't like the texture of chickpea(but I like hummus) so I would use navy beans and Bryan doesn't like olives. Other than those two ingredients it is excellent.
Hugs and hope you are feeling better
Cecilia
A perfect salad for summer! I hope you enjoy your blog break. Those are definitely necessary when summer fun rolls around:)
ReplyDeleteThis looks like something I will make for lunch. I like garbanzos.
ReplyDeleteI wrap up my lunch meat like that and eat it as well. Sometimes I stick a little cheese in there, which is even better. ; )
ReplyDeleteHave a terrific week, Denise.
~Sheri
Dee-licious, Denise! Oh my word....I have to make this!! :-) Hope you are enjoying your break. Love, Andrea xoxo
ReplyDelete