Recipe: Dense bean salad

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 red bell pepper, finely diced
• 1 English cucumber
• ½ small red onion, heaping half cup
• ⅓ cup fresh parsley, finely chopped
• ½ cup kalamata olives
• ½ cup feta cheese, crumbled

Dressing

• ¼ cup red wine vinegar
• 1 ½ tsp honey or pure maple syrup
• 1 ½ tsp dried oregano
• ¾ tsp fine salt
• ¼ tsp freshly ground black pepper
• ¼ cup extra virgin olive oil

Instructions

1. Make the dressing by whisking together red wine vinegar, honey (or maple syrup), oregano, salt, and pepper. Slowly whisk in the olive oil until combined.
2. In a large mixing bowl, add beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Chill and serve. For best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again before enjoying.

Nutrition: 325 kcal, 38 grams carbohydrate, 10 grams fiber, 6 grams sugar, 13 grams protein, 3 grams saturated fat, 11 grams unsaturated fat, 11 mg cholesterol, 771 mg sodium, 380 mg potassium, 170 mg calcium, 4 mg iron

Learn to prepare recipes like this and more at Cooking for Cancer Survivorship. This class is available at the Hope Lodge every fourth Tuesday of the month at 5:30 p.m. Learn more here.

Recipe from Food With Feeling: https://foodwithfeeling.com/dense-bean-salad/