Ingredients
Scale
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the rinsed and drained cannellini beans and chickpeas.
- Step 2: Add the halved Kalamata olives and thinly sliced red onion to the bowl with the beans.
- Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and dried oregano. Season with salt and pepper to taste.
- Step 4: Pour the dressing over the bean mixture and gently toss to combine.
- Step 5: Allow the salad to sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- This salad tastes even better the next day, so store it in an airtight container in the fridge for up to 3 days.
- No need to reheat, this salad is best enjoyed chilled or at room temperature, making it perfect for picnics!
- Serve this vibrant salad as a side dish, or spoon it onto toasted pita bread for a quick and healthy lunch.
- For extra onion bliss, soak the sliced red onion in ice water for 10 minutes to mellow its sharpness before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American