Mediterranean Dense Bean Salad

Makes 4 servings | Recipe from Amanda Latvala for the MFC

The concept is simple but lifesaving! Combine beans with hearty fresh vegetables and a tasty dressing. This salad gets better as it sits, making it perfect for meal prep. Cook once and have 4-5 lunches ready to go!

Ingredients 

• 1 can garbanzo beans, drained, rinsed and dried

• 1 can navy beans (or any white bean), drained, rinsed, and dried

• 1 small red onion, diced

• 2 small bell peppers, red, orange ,or yellow, diced

• ½ English cucumber, diced

• ½ C Kalmata or green olives, sliced

• 6 oz vegan feta or regular feta

• ¼ C chopped parsley

• dressing of choice

Instructions 

Add all ingredients except dressing to a salad bowl. Add enough dressing to lightly coat the veggies. Mix well.

Enjoy immediately or divide into mason jars and store in fridge. Eat within one week.

Note on using dried beans

Soak ¾ cup of each bean in cold water overnight, or at least three hours. Drain and place in a pot (separate pots, white beans and chickpeas cook at different rates), covering them with fresh water. Bring to a boil and then simmer until tender but not so soft they turn to mush. Drain, cool, and add to salad.