It is probably far from being anything Greek. The reason for calling this a Greek Style Kidney Bean and Cheese Salad is simply that it uses a cheese that is like Feta which is Greek. Not real Feta but similar. Feta is actually a protected name in Europe so only certain cheeses can use the name. The US, of course, choose to ignore this so manufacturers are free to say just what they want. This is one of my favourite foods, partly because it is so simple to make. It is great as a filling for a pitta for example. That is exactly what I did with this batch. Very good with just some bread or with some mixed salad too. Very easy to make so check out the recipe.
This Minty Greek Cheese and Kidney Bean Salad can easily be eaten as a main course or can equally well be served as an accompaniment, On this paritcular occasion, I had some of it as the filling for a pitta bread. It was a most delicious meal.
- 400g/14oz Kidney Beans
- 2 small Brown Onions
- 125g/4oz Greek style Cheese (Feta)
- 3 tsp Mint Sauce or ½tsp dried Mint
- 1 Tbsp Vinegar
- 4 Tbsp Oil
- Drain the liquid from the can of kidney beans. Put into a sieve then rinse well. Set the sieve on a bowl then put on one side to allow excess water to drain off.
- Peel the onions then chop finely. Exact size is your choice. Add them into a large bowl.
- Cut the cheese into small cubes of 1cm or less. It will crumble in the process so be sure to cut on a large board.
- Scrape the cheese into the bowl.
- Add the kidney beans.
- Spoon in the mint or the mint sauce.
- Add the oil and vinegar then use a large spoon to mix well. Taste as the oil/vinegar mix may need adjusting. Add a little extra of either to balance the flavour if that is needed.
- Serve in whichever way you prefer
I used Mint Sauce from a jar to make this. If using fresh or dried mint then it would probably be best to leave the salad to stand for an hour so that the mint flavour was better absorbed,