This simple salad is bursting with flavor and good nutrition. I'm a big fan of fresh herbs, so feel free to go to town by adding fresh basil and oregano in addition to the mint and parsley.
Ingredients
One 15-ounce can Great Northern beans, drained and rinsed
1 English cucumber, cut into ½-inch dice (2 cups)
1 red bell pepper, cut into ½-inch dice (1 cup)
½ cup pitted olives (I used Kalamata), roughly chopped
⅓ cup shelled pistachios
1 loosely-packed cup parsley, roughly chopped
⅓ packed cup mint leaves, roughly chopped
3 green onions, trimmed and thinly sliced
2 tablespoons extra virgin olive oil
Zest of half a lemon
2 tablespoons lemon juice
1 small garlic clove, minced
1 teaspoon Dijon mustard
½ teaspoon dried oregano, plus more to taste
Drizzle honey
Kosher salt and black pepper
Instructions
Place beans, cucumber, bell pepper, olives, pistachios, parsley, mint, and green onions in a large bowl and stir to combine.
Meanwhile, place the oil, lemon zest and juice, garlic, mustard, oregano, honey, and salt and pepper to taste in a jar with a tight fitting lid, and shake until well combined.
Pour the dressing over the salad and stir to combine. Season with more salt and pepper to taste. (Yield: 5 cups)
Recipe by Lizs Healthy Table at https://liz.afones.com/2024/04/02/mediterranean-white-bean-salad/