Side
Bean Salad with Cucumber, Olives and Feta
20 minServes 4Nutri-Score A€
A
20 min
20 minBean Salad with Cucumber, Olives and Feta
what you need
Ingredients
cucumber (cut into bite-sized pieces)Produce1 piece
black beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry400 g
- Kalamata olives (pitted)Pantry60 g
- garlic and basil vinaigrette (store-bought)Pantry60 ml
Dijon mustardPantry15 ml
lemon juice (freshly squeezed)Produce15 ml
garlic (minced)Produce1 piece
saltSpices2 g
black pepper (ground)Spices1 g
feta cheese (crumbled)Dairy100 g
per serving
Nutrition
247kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 8 g
what you’ll use
Tools
cutting board
Saucepan
Mixing bowl
Stovetop
step by step
Method
- Step 1
Prep the cucumber
- Cut the cucumber into bite-sized pieces on a cutting board.
- Step 2
Warm the beans
- Heat the black beans and chickpeas in a saucepan on the stovetop to soften them.
- Drain and rinse the chickpeas well.
- Step 3
Make the dressing
- Mix the garlic and basil vinaigrette with the Dijon mustard and lemon juice.
- Add the minced garlic, salt and pepper and stir until creamy.
- Step 4
Assemble the salad
- Combine the cucumber, beans, Kalamata olives and dressing in a bowl.
- Toss well and top with crumbled feta.