Salad: United States – Mediterranean Bean Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Butter lettuce leaves, torn
Green leaf lettuce leaves, torn
1 cup (150 g) canned wax beans, drained and rinsed
1 red bell pepper, diced
1 / 2 red onion, thinly sliced
1 / 2 cup (75 g) feta cheese, crumbled
1 / 3 cup (50 g) Kalamata olives
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) dried oregano
Salt and pepper to taste

Show original ingredient measurements

Butter lettuce leaves, torn
Green leaf lettuce leaves, torn
1 cup (150 g) canned wax beans, drained and rinsed
1 red bell pepper, diced
1 / 2 red onion, thinly sliced
1 / 2 cup (75 g) feta cheese, crumbled
1 / 3 cup (50 g) Kalamata olives
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp dried oregano
Salt and pepper to taste

Instructions

1. In a large bowl, combine the torn butter and green leaf lettuce with wax beans, red bell pepper, red onion, feta cheese, and olives.
2. Prepare a dressing by whisking together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss until everything is evenly coated. Serve immediately.