Red Kidney Bean Summer Salad with Feta
A wonderful summer recipe that is light and quick. You need a can of red kidney beans, a bunch of fresh seasonal produce, some herbs, a sprinkle of feta, and vibrant lemon vinaigrette.
Perfectly delicious and nutritious for lunch, for an outdoor picnic, to bring to a bbq party or a potluck.
1 can red kidney beans (about 350 g)
2 mini sweet peppers, yellow, red
10 grape tomatoes
1/4 red onion, about 2 Tbsp
1 small cucumber
a handful of mint leaves
3-4 basil leaves
1/4 cup feta
the juice of 1/2 a lemon
2 Tbsp evo oil
pinch of sugar
salt and pepper to taste
Drain the red kidney beans and rinse. Place in a large bowl.
Wash the tomatoes, peppers, cucumber, basil and mint leaves.
In a small bowl add extra virgin olive oil, salt, pepper, a pinch of sugar and lemon juice. Whisk well to combine.
Cut the tomatoes in half, dice the peppers, cucumbers, and onions. Add to the beans and toss.
Sliver the basil and mint leaves, then add to the bowl. Toss.
Crumble the feta on top and add the lemon vinaigrette.
Toss again, taste for seasoning, and serve.
You can add or switch vegetables/herbs as you most like. You could use tuna instead of feta.
You can omit the feta to keep it vegan or use a vegan cheese.
It keeps well in the fridge in an airtight container until the next day.