Description

A quick no-cook salad combining peppery mustard greens, three types of beans, and feta. Tossed with a tangy lemon-oregano vinaigrette for a refreshing lunch or side dish.

Ingredients

1 cup mustard greens, finely chopped
1 cup spring mix lettuce
1/2 cup canned chickpeas
1/2 cup canned cannellini beans
1/2 cup canned kidney beans
1/3 cup red onion, minced
1/4 cup feta cheese, crumbled
1/2 cup apple, chopped (optional)
1/4 cup extra virgin olive oil
1/2 lemon, juiced
2 tablespoons apple cider vinegar (non-alcoholic substitute)
1 clove garlic, pressed
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/8 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Combine mustard greens, spring mix, chickpeas, cannellini beans, kidney beans, red onion, feta, and apple (optional) in a medium bowl.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, garlic, oregano, Dijon mustard, and salt until emulsified.
Pour dressing over salad and toss to combine.
Serve immediately or refrigerate for 10 minutes to enhance flavors.

Notes

Canned beans may contain salt; rinse for lower sodium.
Substitute apple with pear for a different fruit note.
Dressing can be made in advance and stored for up to 3 days.

Prep Time: 20
Category: Lunch
Method: No-Cook
Cuisine: Mediterranean