Side
Fiber-Packed Cannellini Bean Salad with Feta
20 minServes 2Nutri-Score B€€
B
20 min
20 minFiber-Packed Cannellini Bean Salad with Feta
what you need
Ingredients
cannellini beans (drained and rinsed)Pantry240 g- mixed olives (sliced)Pantry30 g
cucumber (diced)Produce2 pieces
grape tomatoes (halved)Produce75 g- roasted red peppers (diced)Pantry30 g
- sun-dried peppers (chopped)Pantry20 g
- fresh parsley (chopped)Produce10 g
red onion (finely diced)Produce60 g- fresh oregano (chopped)Produce3 g
- lemon juice (freshly squeezed)Produce22 ml
olive oilPantry30 ml- red wine vinegarPantry10 ml
Dijon mustardPantry3 g
garlic (minced)Produce1 piece
saltSpices2 g
black pepper (freshly ground)Spices1 g
feta cheese (crumbled)Dairy60 g
per serving
Nutrition
329kcal
- Carbs
- 31 g
- Proteins
- 13 g
- Fat
- 17 g
what you’ll use
Tools
Mixing bowl
Whisk
step by step
Method
- Step 1
Prep the vegetables
- Dice the cucumbers, halved grape tomatoes, roasted red peppers, sun-dried peppers and red onion into roughly the same size.
- Chop the fresh parsley and oregano.
- Step 2
Make the dressing
- Whisk the lemon juice, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper until it thickens and coats the back of a spoon.
- Taste and adjust with more olive oil or salt if needed.
- Step 3
Assemble the salad
- Combine the cannellini beans, olives, cucumbers, tomatoes, roasted peppers, sun-dried peppers, onion, parsley and oregano in a bowl.
- Pour over the dressing and toss well.
- Step 4
Rest and finish
- Let the salad sit so the flavors meld.
- Crumble the feta over the top, add a little more salt and serve, with a side of protein if you like.