Bean and Feta Salad
by Sebi
A fresh, protein-rich salad with red beans, crunchy vegetables, and tangy feta. Perfect as a light lunch or a healthy side dish.
Ingredients
- Red kidney beans (drained weight) 250 g
- Corn (drained weight) 150 g
- Cucumber 1 piece
- Cherry tomatoes 150 g
- Feta 200 g
- Olive oil 30 ml
- Balsamic vinegar 15 ml
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Rinse the 250 g of red kidney beans and 150 g of corn thoroughly in a sieve and let them drain.
- 2
Wash, trim, and dice the 200 g of cucumber.
- 3
Wash the 150 g of cherry tomatoes and cut them in half.
- 4
Cut the 200 g of feta into small cubes.
- 5
For the dressing, whisk together 30 ml of olive oil, 15 ml of balsamic vinegar, 1 pinch of salt, and 1 pinch of pepper in a small bowl.
- 6
Place all prepared ingredients into a large bowl.
- 7
Pour the dressing over the salad and toss everything gently.
- 8
Let the salad sit for a moment before serving.