Marinated Bean Greek Salad
2 (15oz) cans beans (i used cannellini + butter beans), rinsed and drained
1/2 red onion, thinly sliced
1.5 lbs cherry tomatoes, halved
1/2 large cucumber, quartered
2 tbsp sliced pepperoncinis
3 tbsp kale salsa verde (optional but makes it green! and so delish!--see bottom of this post)
2–3 tbsp red wine vinegar
salt + black pepper, to taste
marinate the beans
in a medium bowl, combine the rinsed beans with olive oil, red wine vinegar, salt, pepper, oregano, thyme, and garlic powder. give it a mix and let it sit while you prep everything else.
take the edge off the onions (optional but recommended)
add your sliced red onion to a bowl of warm water with a pinch of salt. let it sit for ~10 minutes, then drain.
(i prefer this because i don’t love super sharp onions, but if you’re making this ahead and letting it sit for a few days, you can skip!! they mellow out over time anyway.)
build the base
in a large mixing bowl, combine the tomatoes, cucumber, drained red onion, and pepperoncinis. toss gently.
finish the beans
stir the kale salsa verde into the marinated beans (if using) until everything is coated and glossy. this is optional, but i think it really elevates the mix!
bring it together
add the beans on top of the vegetables and mix until evenly combined.
the final moment
crumble the feta over the top. big, uneven chunks are the goal here. don’t overmix once it’s in!
this keeps in the fridge for 5–7 days and improves as it sits
the beans continue to absorb the dressing, so give it a stir before serving
i love this scooped up with crackers, piled onto toast, or just eaten straight from the container! you can also add it to tuna salad.
1 bunch dinosaur kale, stems removed
boiling water (for blanching)
1 tsp anchovy paste or 1–2 anchovies
large handful fresh parsley
3/4 to 1 cup neutral oil (i like avocado oil; olive oil can be a bit overpowering here)
blanch the kale
place the kale leaves in a large bowl and pour boiling water over them. use a spoon to press everything down so it’s fully submerged and let it sit for about 1 minute.transfer immediately to a bowl of cold water. this stops the cooking and keeps that bright green color while softening the leaves. drain well.
build the base
in a blender, combine garlic, shallot, lemon juice, yogurt, anchovy paste (or anchovies), capers, dijon, and sherry vinegar. blend until smooth.
add the greens
add the blanched kale and fresh parsley to the blender.
emulsify
with the blender running on high, slowly stream in the oil until the sauce becomes smooth, glossy, and bright green.
taste + adjust
season with salt and adjust as needed. more garlic, more vinegar, more lemon, whatever you’re craving.
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