Ingredients
Salad
- 2 cans of white beans, specifically cannellini beans
- 4 mini cucumbers, diced
- 1 cup of cherry tomatoes, halved
- 4 green onions, chopped
- 1/2 cup of crumbled feta cheese
- 1 cup of fresh parsley, finely chopped
For the dressing, you will need:
- 1/2 teaspoon of ground cumin
- 1 teaspoon of dried mint
- 1 teaspoon of dried oregano
- 1/4 cup of freshly squeezed lemon juice
- 1/2 cup of extra virgin olive oil
How it's made!
- In a large mixing bowl, combine the drained and rinsed white
beans, diced mini cucumbers, halved cherry tomatoes, chopped
green onions, and finely chopped fresh parsley.
- In a separate mixing bowl, whisk together the ground cumin, dried
mint, dried oregano, lemon juice, and extra virgin olive oil until
well combined.
- Pour the dressing over the salad mixture and toss well to combine.
- Add the crumbled feta cheese on top of the salad and give it a final
gentle toss.
- Refrigerate the white bean and feta salad for at least 30 minutes to
allow the flavors to meld.
- Serve the salad chilled as a side dish or a light lunch.
- Enjoy your fresh and flavorful White Bean and Feta Salad!
More Fresh Recipes
Beetroot Hummus Salad
To make the Tartine Beetroot Hummus, place the cooked beets, garlic, olive oil, lemon juice, crumbled feta cheese, tahini, canned chickpeas, cumin, salt, and black pepper in a food processor. Pulse until well combined and smooth. Set aside.In a large mixing bowl, combine the mixed greens, cubed beetroot, cherry tomatoes, and sliced cucumberIn a large mixing bowl, combine the mixed greens, cubed beetroot, cherry tomatoes, and sliced cucumberCrumble the feta cheese over the salad and toss gently to distribute. Serve the mixed green salad with the Tartine Beetroot Hummus on the side. Enjoy your delicious and healthy mixed green salad with beetroot, feta cheese, and Tartine Beetroot Hummus!
Halloumi Tannour Roll
Preheat a non-stick pan over medium-high heat.Slice the tanour bread horizontally to create two slices. Place the sliced halloumi cheese onto the pan and cook for 1-2 minutes on each side, until lightly browned and crWhile the halloumi is cooking, place the sliced cucumber and halved cherry tomatoes on one slice of the bread. Once the halloumi is cooked, place it on top of the cucumber and cherry tomatoes. Add the fresh mint leaves on top of the halloumi cheese.Add the fresh mint leaves on top of the halloumi cheese. Place the sandwich back onto the non-stick pan and cook for an additional minute on each side until the bread is lightly toasted and the cheese is melted. Remove the sandwich from the pan and serve hot. Enjoy your delicious and healthy sandwich!