Bean and Feta Salad

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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Comments

  1. 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. 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?

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