Mediterranean Flageolet Bean Salad with Greek Yogurt Dressing
A fresh and colorful salad combining crunchy vegetables, delicate flageolet beans, and a creamy Greek yogurt dressing. Light, nutritious, and perfect for a balanced meal, this salad will delight your taste buds with its Mediterranean flavors.
🛒 Ingredients
4 servings
- 5.3 oz (about 1 cup) cooked flageolet beans (or 1 can, drained)
- 2 cups (3.5 oz) fresh mixed greens
- 1 large tomato or 7 oz cherry tomatoes
- 7 oz fresh cucumber
- 1/4 cup (1.4 oz) thinly sliced red onion
- 2 tbsp extra virgin olive oil
- Fresh juice of 1/2 lemon (about 1 tbsp)
- 3 tbsp non-fat plain Greek yogurt
- 1 tsp honey or maple syrup
- Salt and ground black pepper to taste
- Fresh chopped parsley (optional, for garnish)
Watch the original video
Watch on TikTokDirections
- 1
Wash all vegetables thoroughly in cold water. Pat them dry gently with paper towels.
- 2
Dice the tomato into small cubes or halve the cherry tomatoes. Slice the cucumber into thin sticks or half-moons. Thinly slice the red onion.
- 3
If using canned flageolet beans, drain and rinse them under cold water. If using fresh, allow them to cool completely.
- 4
In a bowl, whisk together the Greek yogurt, fresh lemon juice, and honey. Season generously with salt and black pepper. Drizzle in the olive oil in a thin stream while whisking to emulsify.
- 5
Place the lettuce on a plate or in a large bowl. Arrange the flageolet beans, tomato, cucumber, and red onion on the bed of lettuce.
- 6
Drizzle generously with the yogurt dressing. Toss gently with two forks to coat all ingredients well.
- 7
Finish by sprinkling with fresh chopped parsley and a crack of black pepper. Serve immediately while chilled.
💡 Chef's Tip
The secret to a successful salad: prep all your ingredients in advance but only dress it right before serving to prevent the lettuce from wilting. If preparing ahead, keep the dressing separate and pour it on 5 minutes before serving.
