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Three Bean & Feta Salad

Dawn & Allan
A fabulous salad to serve as an accompaniment or part of a BBQ spread - and add it to the lunchbox!
Print Recipe
Prep Time 30 minutes
BOILING THE BEANS 2 hours 30 minutes
Course Lunchbox, Picnic, Salad, Side Dish
Cuisine American, Australian, British
Servings 4

Equipment

  • Electronic digital scales

Ingredients
  

For the salad

  • 150 grams Green beans, washed, trimmed and halved
  • 125 grams Frozen Edamame beans even better if you can find fresh
  • 400 grams Cannellini Beans in a jar or tin, drained and rinsed see my notes below if you are boiling the beans [Note 1]
  • 1 medium Red onion 50 grams thinly sliced, 20 grams minced
  • 100 grams Feta Cheese, crumbled
  • 65 grams Sliced almonds, toasted
  • 2 Large Mint stalks, leaves minced finely 5 grams +
  • Salt and white pepper to taste
  • Roquette leaves for serving

For the dressing

  • 3 Tablespoons Lemon Juice
  • 1 teaspoon Honey runny honey works best
  • 1.5 Tablespoons Olive Oil
  • 1.5 teaspoons Cider vinegar
  • 1/2 teaspoon Dijon Mustard smooth
  • ¼ teaspoon Salt
  • generous pinch of white pepper

Instructions
 

  • Gather and weigh your ingredients
  • Steam the green beans for about 3 minutes - you want them to retain their colour and have a bit of a crunch. Drain and refresh and pop into a large mixing bowl
  • Add the cannellini to the bowl and the frozen edamame beans. Mix together [Note 2]
  • Before serving, add the mint, salt & pepper, dressing and red onion. Toss together and add half the feta and a handful of leaves. Sprinkle the remaining feta on top along with the toasted almonds and more leaves if desired.

Notes

Note 1.  If you are boiling your own beans [which is what we tend to do], soak the dried beans in cold water for a minimum for 2 hours, ideally overnight in the fridge. Boil the beans on medium heat until cooked through, skimming the water for impurities and topping up the water from time to time.  Drain and refresh [our houseplants love bean water!]
 
Note 2.  You can make the salad to this point a day in advance; cover and keep in the fridge.  Once the dressing is on the salad, it needs to be served pretty much straight away.
Keyword easy three bean salad, healthy 3 bean salad, superfoods bean salad