Mediterranean Bean Salad
This Mediterranean Bean Salad is a flavour-filled, vibrantly coloured dish made with three kinds of beans, herbs, roasted red pepper, olives, and feta.
Equipment
- large bowl
Ingredients
Beans
- 400 g red kidney beans tinned, rinsed and drained
- 400 g cannellini beans tinned, rinsed and drained
- 400 g butter beans tinned, rinsed and drained
Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 1 clove garlic grated
- 1 teaspoon dried oregano
- ½ teaspoon red chilli pepper flakes or to taste
Vegetables and Cheese
- ½ medium red onion finely chopped
- 1 cup roasted capsicum/red bell pepper sliced, about 2 large
- ½ cup Kalamata olives pitted and halved
- ¾ cup feta cheese cut into small cubes
- 1 ½ cups rocket/arugula leaves
- ⅓ cup fresh mint leaves finely sliced
- ⅓ cup flat leaf parsley leaves finely sliced
- sea salt and freshly ground black pepper add to taste
Instructions
Preparation
- Drain and rinse the tinned beans.
- To a large bowl, add the extra virgin olive oil, lemon juice, garlic, dried oregano and red chilli pepper flakes. Mix to combine.
- Add the beans and toss well so everything is combined. Set aside while you prepare the other ingredients.
- Add the red onion, roasted capsicum/peppers, olives, feta, rocket and herbs to the beans.
- Carefully toss so everything is well combined. Season to suit your taste with sea salt and freshly ground black pepper.
- Serve on its own, or enjoy with some Pita Chips or crusty bread.
Notes
You can make it three days in advance. Add the feta, rocket/arugula, and fresh herbs just before serving. Not suitable for freezing.
Nutrition
Serving: 1salad servingCalories: 371kcalCarbohydrates: 39gProtein: 15gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 1114mgPotassium: 758mgFiber: 11gSugar: 2gCalcium: 218mgIron: 5mg
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