Greek Salad with Feta and Cannellini Beans
Nutrition per serving
Calories | 634 kcal |
Protein | 19.5 g |
Carbs | 32.3 g |
Fats | 48.6 g |
Saturated Fat | 14.8 g |
Monounsaturated Fat | 27.2 g |
Polyunsaturated Fat | 3.7 g |
Sugars | 8.7 g |
Fiber | 8.3 g |
Sodium | 1,016 mg |
Ingredients
Cannellini Beans (canned) | |
Cucumber | |
Feta Cheese | |
Red Onion | |
Black Olives | |
Cherry Tomatoes | |
Olive Oil | |
Olive Oil | |
Balsamic Vinegar |
Preparations
1. Chop the cucumber and feta into 2cm squares.
1. Chop the cucumber and feta into 2cm squares.
2. Drain/rinse the cannellini beans in a sieve.
3. Peel/finely slice onion into half-moon shapes.
4. Halve the cherry tomatoes and olives.
Cooking instructions
1. Heat a tsp of olive oil in a frying pan over medium-high. Add the cannellini beans, a pinch of salt and pepper and cook for about a minute. Remove from heat and set aside.
1. Heat a tsp of olive oil in a frying pan over medium-high. Add the cannellini beans, a pinch of salt and pepper and cook for about a minute. Remove from heat and set aside.
2. To make the salad, in a serving bowl, combine the feta, cucumber, olives, cherry tomatoes, red onions and cannellini beans.
3. To make the dressing, in a small bowl, combine balsamic vinegar, 2 tbsp of olive oil and a pinch of salt and pepper. Pour over the salad and gently mix to coat, then serve.