Crispy, Cool & Refreshing | Greek Navy Bean Salad
On days like these when it's too hot to even consider turning on the oven, my mind always drifts towards thoughts of salad. Okay, first I think about having cereal for supper, but then my rational side reminds me to eat some veggies, and I usually oblige. While many think of salad as a side dish for a protein, adding something as simple as beans to can quickly turn it the star! Crispy and cool cucumbers, refreshing sweet pepper, salty olives and cheese, and creamy beans, what more could you want!? This dinner salad is great served as is, on a bed of greens, or wrapped in a pita to take on the on go.
Greek Navy Bean Salad
Recipe: Serves 4
1/2 English Cucumber, cut into bite sized chunks
1/2 Red Onion, cut similar size
1 Red Pepper, chopped
1/4 Cup Kalamata Olives, pitted (optional)
8 Cherry Tomatoes, chopped
2 Cups Cooked Navy Beans (or one can Navy Beans)
Optional add ins: Feta, goat cheese, or hard boiled eggs
1 Tbsp Mustard
3 Tbsp Apple Cider Vinegar (or use half Vinegar, half Lemon Juice)
1 Clove Garlic, Grated
1/2 Cup Olive Oil
1 Tbsp Honey, or Liquid Sweetener or Choice
Pinch Dried Dill
1/2 tsp Dried Basil
1 tsp Dried Oregano
Sea Salt and Pepper to taste
1. Chop all veggies into similar bite sized pieces, toss to combine.
2. To make the dressing, combine the mustard, vinegar, garlic, honey, and herbs in a blender. Slowly add the oil while the machine runs, ensuring the mixture emulsifies. Alternatively, you can add to slowly while whisking. Taste and adjust seasoning as necessary. The dressing will be quite thick, but this is normal. It will thin a lot when added to the watery veggies.
3. Dress salad just before serving.
Get to know Sophie:
Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on.
Learn more from Sophie. Check out Wholehearted Eats.