Mediterranean Summer Bean Salad
Cooking: 2 hours Serves: 6
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Mediterranean Summer Bean Salad


1 c cooked chickpeas
1 c cooked soybeans (edamame)
1/3 c chopped fresh parsley
¼ c finely chopped red onion
¼ c crumbled feta cheese
2 Tbsp Vinolio Tuscan Herb Infused Olive Oil
2 tsp Vinolio Pomegranate-Quince Balsamic Vinegar
Sea salt and black pepper, to taste


Combine all ingredients in a large bowl; toss well. Serve immediately or chill at least 2 hours for flavors to combine