Dense Bean Side (Print Version)

# Ingredients:

01 - 6 ounces of crumbled vegan feta (about 3/4 of a Violife block)

02 - 1 can of navy beans, rinsed, dried, and drained

03 - 1 can of garbanzo beans, drained, rinsed, and dried

04 - 2 small bell peppers (orange, yellow, or red), diced

05 - A handful of fresh parsley, chopped after removing the stems

06 - 1/2 cup of pitted Kalamata olives, sliced thinly

07 - 1/2 an English cucumber, cut into small pieces

08 - A small red onion, diced (yields approximately 3/4 cup)

09 - 1 tablespoon of maple syrup

10 - 3 crushed cloves of garlic

11 - 1 teaspoon Dijon mustard

12 - 1/4 cup of extra virgin olive oil

13 - 1/2 teaspoon of oregano (dried)

14 - Juice from 1 lemon (about 3 tablespoons)

15 - 1/2 teaspoon fine salt

01 - Slice the olives, cut your peppers and cucumber into small cubes, and dice the red onion. Keep everything separated for now.

02 - Drain your cans of beans, rinse them thoroughly, and make sure they’re completely dry so the dressing sticks well.

03 - In a big bowl, toss the beans, veggies, olives, parsley, and the crumbled vegan feta until combined.

04 - In a smaller bowl, stir together olive oil, lemon juice, Dijon mustard, maple syrup, garlic, oregano, and salt until fully blended.

05 - Pour the dressing over your salad mix, stir well, and either serve right away or divide it into jars for easy storage.

01 - This bright Mediterranean dish with beans and fresh veggies has been a hit online for its flavor and simplicity.

02 - Great for meal prep—just pack it in jars and refrigerate for later!