Greek Salad with Feta and Cannellini Beans
Nutrition per serving
| Calories | 637 kcal |
| Protein | 23.8 g |
| Carbs | 48.6 g |
| Fats | 40.2 g |
| Saturated Fat | 14.9 g |
| Monounsaturated Fat | 19.6 g |
| Polyunsaturated Fat | 2.9 g |
| Sugars | 9.3 g |
| Fiber | 10.4 g |
| Sodium | 1,232 mg |
Ingredients
| Cannellini Beans (canned) | |
| Cucumber | |
| Feta Cheese | |
| Red Onion | |
| Black Olives | |
| Cherry Tomatoes | |
| Whole Wheat Pita Bread | |
| Garlic | |
| Balsamic Vinegar | |
| Olive Oil |
Preparations
1. Preheat grill to high.
1. Preheat grill to high.
2. Chop the cucumber and feta into 2cm squares.
3. Drain/rinse the cannellini beans in a sieve.
4. Peel/finely slice onion into half-moon shapes.
5. 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, 1 tbsp of olive oil and a pinch of salt and pepper. Pour over the salad and gently mix to coat.
4. Prepare the pita by drizzling over 1/2 tsp of olive oil on top. Rub with ½ a clove of garlic and place under the grill for a minute on each side.
5. Serve the salad with the pita on the side.