FRESH AND ZESTY MEDITERRANEAN SALAD I NO SAD SALADS

You will absolutely love this meal-prep friendly, vibrant, flavorful, fresh and zesty salad!

A few weeks ago we tested this salad and loved it so much it had to make it to the blog. After eating it for 3 days in a row I also decided it deserves to be the first recipe on my No Sad Salads YouTube series.

Check out the ingredients and the steps below, watch the video and give it a go!

INGREDIENTS

• 1 can of beans (I recommend black beans, white giant beans or cannellini)

• 1 can of chickpeas

• 1 cucumber

• 2 cloves of garlic

• 400 g grape tomatoes ( yellow and red for a burst of colours)

• 1 medium sized purple onion

• 250 g pitted green olives

• 100 g pitted black olives

• 8 tablespoons of olive oil

• 4 tablespoon of red wine vinegar

• 1 tablespoon of lemon juice

• a cupped handful of fresh parsley

• salt and pepper to taste

• Optional: 1/2 tablespoon lemon zest, a cupped handful of chopped mint)

STEPS

Rinse your beans, chop your olives and tomatoes in halves, cut your cucumber into quarters and dice the onion into small chunks. Mix it all together in a large bowl and set it aside.

Whisk together the olive oil, vinegar, lemon juice, zest, garlic and herbs. Season with salt and pepper, to taste and pour it all over the salad. Combine it all and let it cool in the refrigerator for 30 minutes before serving or store it in the fridge in an air-tight container up to 5 days.

Enjoy!

Cheers,

Dana