- 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
- 10 pitted black olives
- 1 yellow Bell pepper
- 3 tablespoons White vinegar
- Black pepper
- 1 teaspoon Mustard
- 6 tablespoons olive oil
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.
Rinse the tomatoes, remove the stems and dice. Peel and finely chop the shallots and garlic. Halve the olives.
Rinse and finely dice pepper. Mix all prepared ingredients together with the beans in a bowl.
For the vinaigrette: Mix together the vinegar, salt, pepper, sugar and mustard. Add the olive oil and whisk until the vinaigrette is creamy.
Pour the vinaigrette over the ingredients and toss. Let the salad sit for at least 1 hour.
Rinse and shake dry the parsley. Pluck the leaves from the stems and coarsely chop. Sprinkle over the salad and serve.