1

Start by rinsing the giant beans in cold water and draining them. If they're canned, you can skip the soaking.

2

In a large pot, bring 4 cups of water to a boil. Add the giant beans and let them simmer for 30 minutes until tender but not mushy. Drain and let cool.

3

While the beans are cooling, chop the tomato, red onion, and parsley into small pieces.

4

In a large mixing bowl, combine the cooled giant beans, chopped tomato, red onion, and parsley.

5

In a separate small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

6

Pour the dressing over the bean mixture and gently toss to combine, making sure the beans are coated evenly.

7

Crumble the feta cheese over the top and add olives. Give it a gentle mix just to combine.

8

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

4

• Add some diced cucumbers for a refreshing crunch.
• Mix in some roasted red peppers for an added layer of flavor.
• Throw in some cooked quinoa for an even heartier salad.

• For the best flavor, let your salad chill in the fridge for at least an hour before serving.
• Use freshly squeezed lemon juice for a brighter taste.
• Feel free to experiment with different herbs like dill or mint!

• fats: 15 grams
• fiber: 6 grams
• protein: 10 grams
• calories: 250
• carbohydrates: 20 grams

This dish is rich in protein and healthy fats, making it a great choice for sustaining energy and supporting muscle health. The beans and vegetables provide dietary fiber, aiding digestion.

• Main Courses | The Greek Vegan
• Greek Salad (Traditional Horiatiki Recipe) | The Mediterranean Dish
• Side Dishes | The Greek Vegan