Easy Greek Bean Salad
This salad is a great make ahead for lunch or dinner. You already know I’m a big fan of salad lunch prep and this is a winner. It comes together quickly and stores well. The bonus here is that you can easily dress it up or down . . . add the egg and tuna together and you have a hearty dinner salad.
The shortcut on this recipe is using a bottled Greek dressing. In Central Pennsylvania, we have Gazebo Room salad dressing (and marinade). This is bottled gold my friends. I use it to marinade fish and chicken at least weekly. This stuff is so good that when my sister moved to Wisconsin, we were taking bottles along every time we went to visit . . . until she confessed that she’s buying it on Amazon (affiliate link). Who knew?!! So grab a bottle and let me know what you think!
Another shortcut is to use canned beans in lieu of dried beans. I do rinse the beans well from the can. It is slightly cheaper to use dried beans, but eliminates the hour or so of cooking to bring them to al dente which you can get right out of the can.
This recipe will make four servings of the bean salad for dinner portions or six servings for lunch portions.
