Our best-selling Tuscan Herb Infused Olive Oil stars in this delicious protein packed summer salad. Use any combination of your favorite beans.
Cooking Time: 2 Hr Servings: 6
1 cup cooked chickpeas
1 cup cooked soybeans (edamame)
1/3 cup chopped fresh parsley
¼ cup finely chopped red onion
¼ cup crumbled feta cheese
2 tablespoons The Olive Scene Tuscan Herb Extra Virgin Olive Oil
2 teaspoons The Olive Scene Pomegranate-Quince Balsamic Vinegar
Sea salt and black pepper, to taste
Combine all ingredients in a large bowl; toss well.
Chill 2 hours for flavors to enhance (though can be served immediately)
If refrigerated, allow beans to sit at room temperature for 15 minutes before serving to take the chill off.
*This recipe is adaptable to any oil and vinegar combination you like. Spice it up by using Chipotle Olive Oil with Jalapeño or Mango Balsamic Vinegar. Or try making it with Wild Rosemary or Herbes de Provence Olive Oil with Fig Balsamic Vinegar.