Greek-style salad with cannellini beans

Cooking Salads Greek-style salad with cannellini beans

Boost the protein power in this family favourite salad with the addition of cannelini beans.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cut cucumber into quarters lengthways. Cut into 2cm pieces. Cut tomatoes in half lengthways. Cut into 2cm pieces.
  2. Combine cucumber, tomatoes, capsicum, onion, cannellini beans, olives, feta and spinach in a large bowl. Drizzle with oil and vinegar. Season with salt and pepper. Toss gently to combine. Spoon into bowls. Serve.

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1 Lebanese cucumber
4 Roma tomatoes
1 red capsicum, deseeded, cut into 3cm cubes
1 small red onion, quartered, thinly sliced
400g can cannellini beans, drained, rinsed
1/2 cup pitted kalamata olives
180g low-fat feta, cubed
75g baby spinach leaves
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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