Mediterranean Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 370 kcal | (18 %) | ||
| Protein | 15.3 g | (16 %) | ||
| Fat | 28.5 g | (25 %) | ||
| Carbohydrates | 13 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small can of Kidney beans (400 grams)
- 200 grams Feta (Or optionally, any white cheese)
- 1 small branch thyme
- 1 small branch oregano
- 2 Tomatoes
- 2 shallots
- 2 garlic cloves
- 10 pitted black olives
- 1 yellow Bell pepper
- 3 Tbsps White vinegar
- salt
- Black pepper
- sugar
- 1 tsp Mustard
- 6 Tbsps olive oil
- parsley
Preparation steps
1.
Drain beans through a colander. Cut the cheese into small cubes. Rinse and shake dry thyme and oregano. Pluck off the leaves and finely shred.
2.
Rinse the tomatoes, remove the stems and dice. Peel and finely chop the shallots and garlic. Halve the olives.
3.
Rinse and finely dice pepper. Mix all prepared ingredients together with the beans in a bowl.
4.
For the vinaigrette: Mix together the vinegar, salt, pepper, sugar and mustard. Add the olive oil and whisk until the vinaigrette is creamy.
5.
Pour the vinaigrette over the ingredients and toss. Let the salad sit for at least 1 hour.
6.
Rinse and shake dry the parsley. Pluck the leaves from the stems and coarsely chop. Sprinkle over the salad and serve.
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