Greek Salad with Feta and Cannellini Beans
Nutrition per serving
| Calories | 771 kcal |
| Protein | 27.9 g |
| Carbs | 44 g |
| Fats | 55.3 g |
| Saturated Fat | 19.3 g |
| Monounsaturated Fat | 28.6 g |
| Polyunsaturated Fat | 3.9 g |
| Sugars | 9.9 g |
| Fiber | 11.4 g |
| Sodium | 1,427 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.