Bean and Feta Salad

June 27, 2011

An easy no cook side that is budget and vegetarian friendly, sign me up. I don’t love spending hours in the kitchen cooking on a nice summer day when I could be outside soaking up some of beautiful weather. Easy sides to go with grilled meats make it a great summer dinner.

 

I think this took me less than 10 minutes to prep, chop an onion and the cilantro, open up 4 cans, rinse and drain and I was good to go.

 

Ingredients

 

1 can black beans

1 can chickpeas

1 can cannelini beans

1 can kidney beans

1/2 bunch of cilantro, chopped

1/4 of a large red onion finely diced

3 ounces of crumbled feta

1/4 cup olive oil

Juice of 1 large lemon

1 tbsp cumin

Pinch of red pepper flakes

Salt/Pepper

 

Directions

 

In a small bowl whisk together olive oil, lemon juice, cumin, red pepper flakes. Set aside.

 

In a large bowl combine rinsed and drained beans, cilantro, feta, red onion and salt/pepper. Pour dressing over the top and serve immediately or after being chilled for a few hours.

 

 

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I prefer this chilled for a few hours so the beans have time to soak up the dressing and be coated with feta. So fresh and yummy.

 

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8 Responses to “Bean and Feta Salad”

  1. Janelle says:

    Perfect timing! I was just thinking that I need to make some cold salads for lunches. Do you have any sense of how long these types of salads keep?

  2. Janelle says:

    Perfect timing! I was just thinking that I need to make some cold salads for lunches. Do you have any sense of how long these types of salads keep?

  3. Yum! Love these kinds of salads, it is amazing what a little feta can do

  4. Yum! Love these kinds of salads, it is amazing what a little feta can do

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