Two-Bean Greek Salad Recipe

Name: Two-Bean Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 3 teaspoons chopped fresh oregano, divided; 4 1/2 teaspoons olive oil, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 (10-ounce) bag shelled frozen edamame or lima beans; 3/4 pound string beans; 1 cup grape tomatoes, halved; 1/4 cup pitted kalamata olives, halved; 2 multigrain pitas, halved horizontally; 3 ounces haloumi cheese (or ricotta salata), sliced into 4 pieces

Servings: persons

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 teaspoons chopped fresh oregano, divided
4 1/2 teaspoons olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
1 (10-ounce) bag shelled frozen edamame or lima beans
3/4 pound string beans
1 cup grape tomatoes, halved
1/4 cup pitted kalamata olives, halved
2 multigrain pitas, halved horizontally
3 ounces haloumi cheese (or ricotta salata), sliced into 4 pieces

1
In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.
2
Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.
3
Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.
4
Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 3 teaspoons chopped fresh oregano, divided, 4 1/2 teaspoons olive oil, divided, and more.

Yes, Two-Bean Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Two-Bean Greek Salad

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