Cannellini Bean Salad With Feta Cheese and Mint
2
People talking
Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time.
- Ready In:
- 40mins
- Serves:
- Units:
2
People talking
ingredients
- 1⁄2 cup baby peas (if frozen,thawed)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1⁄2 cup mint leaf, packed fresh chopped
- 1⁄2 red bell pepper, seeded and chopped
- 1⁄2 yellow bell pepper, seeded and chopped
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 1⁄2 teaspoons oregano, fresh, f inely chopped (optional)
- 1⁄4 cup feta cheese, crumbled
- kosher salt & freshly ground black pepper
directions
- In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
- Taste for seasoning and adjust with salt and pepper.
- Let the salad stand for 30 minutes.
- Toss gently before serving.
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RECIPE MADE WITH LOVE BY
@Chef Kate
Contributor
@Chef Kate
Contributor
"Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time."
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OK, so I made this salad eons ago, photographed it, and forgot to review it. It is delicious, with nice, bright, fresh flavours. Also very filling, and can easily be a main course.Reply
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It turned out that I didn't have any mint, but I made the salad anyway. Even without the mint it is pretty good and a nice change of pace. I'll definitely try it again when my mint is ready to be picked.Reply
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Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time.
