Minty Greek Cheese and Kidney Bean Salad

I must avoid calling this recipe Minty because Google, in its benign role of knowing exactly what we are searching for, decides that I actually meant mint and not minty. So stuff what they think and check out a Minty Greek Cheese and Kidney Bean Salad.
Tastes great

Minty Greek Cheese and Kidney Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 4

Minty Greek Cheese and Kidney Bean Salad

Eat alone or as a side to another dish. Pump up the dressing a little then dip some bread in for a more filling dish. This Greek Cheese and Kidney Bean Salad is filling either as a lunch or as a side to a larger meal. This is very quick to prepare but it does need to be left to stand to allow the flavour to fully develop, At least an hour but even better when prepared the day before needed then chilled overnight.


  • 1 400g/14oz can Red Kidney Beans
  • 1 200g/8oz pack Feta or Greek Style Cheese
  • 150g/5oz Cooked and Chilled Sweetcorn kernels
  • 2 small Brown Onions
  • 3 medium Tomatoes
  • 1 tsp Dried Mint or 1 Tbsp fresh
  • 2 tsp Red Wine Vinegar
  • 4 tsp Olive Oil
  • Salt
  • Pepper


  1. Drain the liquid from the can of Kidney Beans then rinse well under running water. Get the the mess off that they accumulate in the can then set to one side to drain off any excess water.
  2. Take a large bowl and add in the corn kernels. As pictured, they were from a can but you can use frozen or direct from the cob. Chill them first though.
  3. Cube the Cheese and add to the bowl. I would refer to it as Feta but that would not be strictly accurate. The cheese being used is in the Feta style but is neither Greek nor Feta. It does matter that these things are said correctly too.
  4. Peel and slice the onions then chuck them into the bowl
  5. Slice the tomato by length then width. Probably plenty of tomato juice on the board along with the tomato pieces. Just get them all in the bowl with the rest.
  6. Spoon in the mint.
  7. Pour in the wine vinegar and the olive oil then add salt and pepper to taste.
  8. Mix well then chill for at least an hour to allow the taste to develop.
  9. Serve with crusty bread or crackers


Vary the cheese that is used. Something crumbly like Cheshire, Wensleydale or Lancashire would work in place of the Greek style that is mentioned.

An Important Note

Make this the day before you want to eat it then chill until meal time. The flavours come together much better. The intensity of the mint develops amazingly

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