Chopped White Bean Greek Salad (Edit recipe)

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Finely diced fresh produce, creamy white beans, and herbs, tossed in Greek dressing and served over romaine with  pepper flakes, fresh dill, and tangy, salty feta cheese. So fresh!

PREP TIME

1 hour and 15 minutes

COOK TIME

INGREDIENTS

13

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Once everything is prepped, get the veggies, herbs, pep flakes, and beans into a medium, sized mixing bowl. Pour in the dressing and toss until everything is combined nicely. Cover and refrigerate for 1 hour (minimum) to bring the flavours together.
  2. For service, I divided the romaine between 4 serving bowls / plates and gave each bed of romaine a small drizzle of dressing. Then, A couple good scoops of the bean salad in the center, a sprinkle of pepper flakes, and as much feta crumbled over each serving as your heart desires. Finish with a sprig of fresh dill & ENJOY!
  3. Remaining bean salad can be stored in an airtight container for 4 days.

Notes

  • Le Grec is a Canadian brand that I absolutely adore the flavour of. You can sub in your fave Greek dressing if needed / desired, but I highly recommend this one.
  • My salad was intended to be a bit more wet to serve over chopped romaine. If you would prefer to just consume it as is, I would try reducing the vinaigrette to a 1/2 C.
  • Prep Time includes the hour for refrigerating.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:379
Fat:18 g
Carbohydrates:81 g
Protein:29 g
Cholesterol:4 g
Sodium:527 mg
Fiber:24 g
Sugars:7 g
Sugar Alcohol:0 g
Calculated per serving.
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