Greek Cucumber Bean Salad Food

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

CUCUMBER AND GARBANZO BEAN SALAD

Steps:

• In a medium bowl, combine beans, cucumber, onion, parsley and olives.
• In another bowl or jar combine remaining ingredients, mix well.
• Pour over salad and toss.
• Serve immediately or chill for up to 24 hours.

GREEK FETA AND CUCUMBER SALAD

Steps:

• Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil. Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

BLACK BEAN AND CUCUMBER SALAD

Steps:

• Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
• Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
• Drizzle the dressing over the cucumber mixture; toss to coat.

FAVA BEAN SALAD

Steps:

• Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
• For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
• Shake jar until dressing ingredients are thoroughly mixed.
• Pour dressing over salad and mix ingredients until well coated.
• Refrigerate at least 1 hour before serving.
• Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
• Makes 4 main dish or 6 side-dish servings.
• Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

GREEK BEAN SALAD

Steps:

• Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
• Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
• Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
• Serve at room temperature.

GREEK CUCUMBER SALAD

Steps:

• Combine the cucumbers, tomatoes, chickpeas, olives, scallions and parsley in a large bowl.
• Whisk together lemon juice, garlic, sugar, salt and pepper for the vinaigrette in a bowl.
• Drizzle olive oil into lemon juice mixture in a steady stream.
• Stir in mint and adjust seasonings to taste.
• Toss salad with vinaigrette just before serving. Serve at room temperature.
• Serve with toasted pita bread pieces, if desired.

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.