Greek Bean, Scallion, and Feta Salad

This Greek bean salad is very different from the horiatiki salad, which consists of tomatoes, cucumbers, onion, and feta cheese. However, you may like it just as well, if not more so. It is a bit more hearty, winter or spring salad, and has additional protein from the beans.

6 servings

INGREDIENTS:

½ cup full-fat Greek yogurt

3 tablespoons mayonnaise

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Sea salt and fresh ground black pepper

2 cans garbanzo beans, drained, rinsed

1 cup celery, small diced

4 radishes, thinly sliced

4 scallions, trimmed, thinly sliced on the bias

½ cup fresh dill, chopped

1 small romaine heart, trimmed, thinly sliced

½ cup feta cheese, crumbled

Dill fronds

DIRECTIONS:

Combine the yogurt, mayonnaise, lemon juice, mustard, salt, and pepper in a small, non-reactive bowl.

Combine the beans, celery, radishes, scallions, dill, romaine, and cheese in a large mixing bowl. Pour the dressing over the salad, toss well, and set aside at room temperature for at least thirty minutes before serving. Top with dill fronds to serve

Greek Bean, Scallion, and Feta Salad

Greek Bean, Scallion, and Feta Salad
Yield: 6 servings
Author:
Prep time: 20 MinTotal time: 20 Min

This Greek bean salad is very different from the horiatiki salad, which consists of tomatoes, cucumbers, onion, and feta cheese. However, you may like it just as well, if not more so. It is a bit more hearty, winter or spring salad, and has additional protein from the beans.


Ingredients

  • ½ cup full-fat Greek yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Sea salt and fresh ground black pepper
  • 2 cans garbanzo beans, drained, rinsed
  • 1 cup celery, small diced
  • 4 radishes, thinly sliced
  • 4 scallions, trimmed, thinly sliced on the bias
  • ½ cup fresh dill, chopped
  • 1 small romaine heart, trimmed, thinly sliced
  • ½ cup feta cheese, crumbled
  • Dill fronds

Instructions

  1. Combine the yogurt, mayonnaise, lemon juice, mustard, salt, and pepper in a small, non-reactive bowl.
  2. Combine the beans, celery, radishes, scallions, dill, romaine, and cheese in a large mixing bowl. Pour the dressing over the salad, toss well, and set aside at room temperature for at least thirty minutes before serving. Top with dill fronds to serve

Nutrition Facts

Calories

233

Fat (grams)

11 g

Sat. Fat (grams)

3 g

Carbs (grams)

24 g

Fiber (grams)

7 g

Net carbs

16 g

Sugar (grams)

1 g

Protein (grams)

12 g

Sodium (milligrams)

673 mg

Cholesterol (grams)

15 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Bean salad, feta cheese, Greek salad
salad
Greek
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Linda HierholzerSALADSComment