Mediterranean Bean Salad
This Greek-style bean salad is the kind of simple, everyday dish that proves great food doesn’t need to be complicated.
Ingredients · Servings 4
- 350 g white beans (cooked)
- 1 green pepper (finely chopped)
- 1 Florina pepper (or red bell pepper) (finely chopped)
- 1 fennel (finely chopped (optional))
- 1 fresh onion (finely chopped)
- 1 carrot (grated)
- ¼ bunch of fresh dill (chopped)
- ¼ bunch of fresh parsley (chopped)
- zest of 1 lime
- juice of 1 lime
- 100 g mayonnaise (vegan)
- salt
- pepper
Method · 20 min
- Place all the chopped vegetables, herbs, lime zest, and lime juice in a large bowl.
- Add the mayonnaise, season with salt and pepper, and mix well with a spoon until evenly combined.
- Divide the salad among plates and serve alongside your favorite main dish, or as a light meal with a loaf of fresh bread, pita or bruschetta.
Light yet satisfying, it’s a colorful recipe that works just as well for busy weeknights as it does for casual gatherings.
Versatile and easy to enjoy, this salad shines as a fresh side dish alongside grilled vegetables, roasted potatoes, or plant-based or meat-based mains. It also makes a perfect light lunch or vegan light dinner when paired with crusty bread, pita, or a simple green salad. For extra flavor, let it chill briefly before serving and finish with a drizzle of olive oil and a sprinkle of fresh herbs.
Chef Tip: Let rest for 10 minutes before serving.
