Divorce Salad Mediterranean Bean (Print Version)

Marinated Mediterranean beans with feta, herbs, and tangy red onion in olive oil dressing

# What You Need:

→ Beans

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 (15-ounce) can black beans, rinsed and drained

→ Dressing

03 - 1/4 cup olive oil
04 - 2 tablespoons red wine vinegar
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Cheese

08 - 1/2 red onion, thinly sliced
09 - 1 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley

# How To Make:

01 - Combine the rinsed and drained chickpeas and black beans in a large mixing bowl.
02 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the beans and toss thoroughly to ensure even coating.
04 - Add the thinly sliced red onion, crumbled feta, and chopped parsley to the bowl.
05 - Gently toss everything together until well combined, being careful not to mash the beans.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. For optimal flavor development, chill for several hours or overnight.
07 - Serve cold or at room temperature.

# Expert Advice:

01 -
  • The flavors somehow get better after a few days in the fridge, making it perfect for lazy lunches
  • It hits every craveable texture and taste without turning on your oven or standing over a stove
02 -
  • Never skip the chilling time, even if you are hungry right nowthirty minutes is the absolute minimum for the flavors to start knowing each other
  • Red onion can overwhelm if sliced too thick, so use a sharp knife and aim for paper thin half moons
03 -
  • Dry your beans really well after rinsing, because excess water dilutes the dressing and makes the salad soggy
  • Use the best feta you can find, since the salty tang is the star that makes this unforgettable
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