Mediterranean-Style Five Bean Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 24 oz. jar Paisley Farm Five Bean Salad, drained
1 medium cucumber, chopped (about 1 cup)
1 pint grape or cherry tomatoes, halved (about 1 cup)
½ small red onion, thinly sliced
1 small to medium green bell pepper, chopped
½ cup sliced kalamata or black olives, drained
¼ cup chopped fresh parsley
8 oz. crumbled feta cheese
For the Dressing:
(NOTE: You can also use about ¾ cup of your favorite bottled Italian dressing if you prefer!)
½ cup olive or avocado oil
1 tbsp. lemon juice (about 1 lemon)
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tbsp. dried Italian seasoning
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 tsp. sugar
¼ - ½ tsp. red pepper flakes (optional)
Instructions
- Add the Paisley Farm Five Bean Salad, cucumber, tomatoes, red onion, bell pepper, olives, fresh parsley, and feta cheese to a large mixing bowl. Gently toss to combine.
- In a small or medium mixing bowl, add the olive or avocado oil, lemon juice, red wine vinegar, Dijon mustard, Italian seasoning, salt and pepper, sugar, and red pepper flakes (if using). Whisk vigorously until everything is well combined and the mixture is slightly creamy and emulsified.
- Pour the dressing over the salad and gently toss until everything well coated. Serve immediately or place in the refrigerator, covered, until ready to eat. This salad tastes great after it sits for a few hours, so it is a great make ahead recipe!
