Two-Bean Greek Salad

two-bean-greek-salad Recipe
Quentin Bacon
Prep: 10 minutes; Cook: 8 minutes; Total time: 18 minutes.


Makes 4 servings (serving size: 1 1/2 cups salad, 1 slice haloumi cheese, and half of a pita)

Nutritional Information

Calories 301
Fat 17 g
Satfat 5 g
Monofat 7 g
Polyfat 2 g
Protein 16 g
Carbohydrate 23 g
Fiber 8 g
Cholesterol 14 mg
Iron 3 mg
Sodium 519 mg
Calcium 139 mg


2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 teaspoons chopped fresh oregano, divided
4 1/2 teaspoons olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
1 (10-ounce) bag shelled frozen edamame or lima beans
3/4 pound string beans
1 cup grape tomatoes, halved
1/4 cup pitted kalamata olives, halved
2 multigrain pitas, halved horizontally
3 ounces haloumi cheese (or ricotta salata), sliced into 4 pieces


1. In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.

2. Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.

3. Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.

4. Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.

Lori Powell,


September 2010
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