Three Bean Mediterranean Salad
Simple ingredients, timeless flavors, endless sunshine.
Serves: 3–4
Preparation time: 10–15 minutes
Ingredients:
- 1 tin butter beans, drained and rinsed
- 1 tin kidney beans, drained and rinsed
- 1 tin black beans drained and rinsed
- 200 g cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, very finely sliced
- 1–2 handfuls baby spinach or rocket
- 2 Tbsp extra virgin olive oil
- Juice of ½–1 lemon or 1 Tbsp red wine vinegar
- 1–2 Tbsp olives or capers, rinsed and chopped
- Pinch of dried oregano
- Small handful fresh parsley or basil, chopped
- Salt and black pepper, to taste
- To serve:
- 30–50 g feta, lightly crumbled or
- 1–2 tbsp double thick plain yoghurt, dolloped on top
How To Make Three Bean Mediterranean Salad
- Drain and rinse all the beans thoroughly under cold water to remove excess salt and improve digestion.
- Add the beans, cherry tomatoes, cucumber, red onion, and baby spinach or rocket to a large bowl.
- Drizzle over the olive oil and lemon juice or vinegar.
- Add the olives or capers, dried oregano, and a light seasoning of salt and black pepper.
- Mix carefully so the beans stay intact and the leaves don’t wilt too much.
- Sprinkle with fresh herbs and finish with crumbled feta or a spoon of yoghurt. Let the salad rest for 5–10 minutes before serving.