Greek Bean Salad Recipe

"This recipe was on the back of a ripe olive can and it sounded yummy! Kalamata olives would be even more authentic. Cook time is really chilling time."

Original is 6-8 servings

Metric US

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Ingredients

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6 ounces pitted ripe olives
15 ounces cannellini beans, rinsed and drained
4 ounces feta cheese, crumbled
1 cup tomato, chopped (about 1 medium tomato)

1 cup cucumber, chopped
1/2 cup red onion, chopped
Salt and pepper, to taste
1/3 cup Greek Vinaigrette salad dressing (purchased or make your own)

Nutritional

Serving Size: 1 (183.4 g)
Calories 120.3
Total Fat - 6.8 g
Saturated Fat - 2.6 g
Cholesterol - 10.6 mg
Sodium - 362.1 mg
Total Carbohydrate - 9.8 g
Dietary Fiber - 3.6 g
Sugars - 4 g
Protein - 7.2 g
Calcium - 230.8 mg
Iron - 1.9 mg
Vitamin C - 13.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut olives in half lengthwise and put into large bowl.

Step 2

Add rest of ingredients, toss .

Step 3

Taste and adjust for salt and pepper.

Step 4

Chill for about an hour or until ready to serve.

Greek Bean Salad