Description
Chickpeas, corn, black beans, feta cheese, + sun-dried tomatoes turn salad greens into a deliciously filling meal. Top it with a tangy homemade vinaigrette!
Ingredients
Scale
For Vinaigrette:
- 2 cloves garlic, peeled
- 1/4 cup nonpareil capers, drained
- 2 tablespoons caper brine
- 2 tablespoons dijon mustard
- 2 teaspoons dried dill
- 1/2 teaspoon freshly cracked black black pepper
- 2/3 cup extra-virgin olive oil
For Salad:
- 5 ounces salad greens (I used a baby lettuce mix)
- 3 ounces sliced sun-dried tomatoes (not oil-packed)
- 1 (15-ounce) can chickpeas, drained & rinsed
- 1 (15.5-ounce) can black beans, drained & rinsed
- 1 (15.25-ounce) can whole kernel sweet corn, drained and rinsed
- 4-6 tablespoons crumbled feta cheese
Instructions
- For Caper-Dill Vinaigrette: With the food processor running, drop the whole cloves of garlic down the feed chute. Allow it to run until they're chopped nice and small. Alternately, you could mince them by hand, but this method is really easy! Add capers, brine, dijon, dried dill, and pepper, and process until chopped. With the motor running, slowly stream the oil down through the feed chute and continue to process until the mixture emulsifies. Makes about 1 cup.
- For Salad: Place salad greens in a large bowl and top with sun-dried tomatoes, chickpeas, black beans, corn, and feta. Serve with Caper-Dill Vinaigrette alongside.
Nutrition
- Serving Size:
- Calories: 649
- Sugar: 11.3 g
- Sodium: 1344.4 mg
- Fat: 43.3 g
- Saturated Fat: 7.3 g
- Carbohydrates: 54.9 g
- Fiber: 16.8 g
- Protein: 18.4 g
- Cholesterol: 8.3 mg
