Minty Feta and Kidney Bean Salad

Minty Feta and Kidney Bean Salad

It’s nice and easy yet delicious to eat. This Minty Feta and Kidney Bean Salad only takes a few minutes to prepare. Now it is better tasting for an hour in the fridge but I get round that by having everything in the fridge beforehand. Still best to allow it to stand for a little while though so that all the flavours mix together.
Just add some bread to mop up the dressing and a great lunch is in the making.

Cooking Time 10 minutes
Serves 4
US MEASURE INGREDIENTS METRIC MEASURE
14oz Can of Red Kidney Beans 410g
8oz Feta Cheese 200g
1 large Brown Onion 1
1 tsp Dried Mint 1 tsp
1 Tbsp Olive Oil 1 Tbsp
½ Tbsp Lemon Juice ½ Tbsp
to taste Fresh ground sea salt to taste
to taste Grated black peppercorns to taste

METHOD

  1. Drain the kidney beans then rinse well. Put in a large bowl.
  2. Peel and chop the onion then add to the bowl.
  3. Drain the feta cheese then dry using kitchen paper. Cube then add to the other ingredients.
  4. Add the lemon juice, olive oil and mint. Stir well so that the dressing gives a good coating to the other ingredients.
  5. Put in the fridge for an hour or so to chill.
  6. Serve with some Rustic Bread or other bread of your choice.
Recipe courtesy Ian Dixon UK flag
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post | Comments Off January 12, 2013

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