Description
A refreshing Mediterranean White Bean Salad with Feta & Preserved Lemon, perfect for summer gatherings or a healthy meal prep.
Ingredients
Scale
- 2 cans white beans (such as cannellini beans), drained and rinsed
- 1 can lima beans, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup feta cheese, crumbled
- 1 ripe avocado, cubed
- 1/2 preserved lemon, pulp removed, rind finely minced
- 1/2 small shallot, thinly diced
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar or fresh lemon juice
- 1 tbsp Dijon mustard
- 1 small garlic clove, finely grated
- 2 tsp honey
- salt, to taste
Instructions
- In a small bowl or jar, whisk together the preserved lemon, diced shallot, olive oil, white wine vinegar or lemon juice, Dijon mustard, grated garlic, and honey. Season with salt to taste and set aside.
- In a large mixing bowl, add the white beans, lima beans, chopped parsley, and chopped mint. Gently toss to combine.
- Fold in the crumbled feta cheese and cubed avocado, being careful not to mash the avocado.
- Pour the preserved lemon vinaigrette over the salad and toss gently until everything is well coated. Adjust seasoning if needed.
- Let the salad sit for 10 to 15 minutes before serving, or store in an airtight container in the fridge for up to 3 days.
Notes
- For the best texture, add the avocado just before serving.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg