Two Bean Feta Tomato Salad

On the table in: 5 minutes
Serves: 2
Origin: Greek

Ingredients:

  • 200 grams tinned red kidney beans, drained
  • 100 grams tinned butter beans, drained
  • 100 grams reduced-fat feta cheese, diced
  • 4 Tbsp balsamic vinegar
  • 2 handfuls fresh coriander leaves, finely chopped
  • 12 medium cherry tomatoes, halved
  • sea salt and freshly ground black pepper

Nutritional Information

Per serving: 283 calories; 35g carbohydrates; 25g protein; 5g fat; 11g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Place all the ingredients in a bowl, pour the Balsamic vinegar over, season well with sea salt and freshly ground black pepper.
  2. Divide salad into two serving bowls and eat immediately.

Chef’s suggestions:

  • For dairy-free, replace the feta cheese with soft or medium tofu.