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.
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
- Drain the kidney beans then rinse well. Put in a large bowl.
- Peel and chop the onion then add to the bowl.
- Drain the feta cheese then dry using kitchen paper. Cube then add to the other ingredients.
- Add the lemon juice, olive oil and mint. Stir well so that the dressing gives a good coating to the other ingredients.
- Put in the fridge for an hour or so to chill.
- Serve with some Rustic Bread or other bread of your choice.
Recipe courtesy Ian Dixon 
