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Mixed Bean and Feta Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Healthy, because
Even smarter
The beans in this salad are rich in fiber, which will keep you full for a long time, and the tomatos provide plenty of vitamins and lycopene.
If you like garbanzo beans, feel free to substitute them for kidney beans.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Vinaigrette
- ¼ cup good-quality olive oil
- ¼ cup freshly squeezed lemon juice
- fresh parsley (rinsed and leaves finely chopped)
- ⅛ tsp salt
- ⅛ tsp freshly ground Black pepper (to taste)
- For Salad
- 1 cup canned great northern bean (drained and rinsed)
- 1 cup canned red Kidney beans (drained and rinsed)
- 1 ½ cups red Cherry tomatoes (rinsed; trimmed and halved)
- 1 ½ cups sweet yellow Cocktail tomatoes (rinsed; trimmed and halved)
- ¼ cup white onions (finely chopped)
- ¼ cup crumbled Feta
- fresh parsley (for garnish)
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Preparation steps
1.
For Vinaigrette:
2.
In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Set aside.
3.
For Salad:
4.
In a large bowl, combine beans, tomatoes, onions, and feta cheese. Dress with vinaigrette. Divide between serving bowls, garnish with parsley and serve.
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