This is a great summer bean and feta salad that is packed with the most amazing flavors. Black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing is what you need to make this one!
A bowl of healthy stuff, what’s not to love about this one?
This bean and feta salad tastes best if if you serve it chilled, at least that is what I think. It makes a great summer lunch salad with loads of flavors and textures. The lime juice dressing goes very well with the salty feta cheese too.
Oh that feta cheese, I love it so much!
I could eat buckets of this creamy stuff.
How about you?
Too bad that the hubs is not too fond of feta cheese or it would be on our menu more often. But I am not missing out on anything. I regularly buy small portions of it for myself.
I love it in salads.
Feta cheese makes a salad creamy as if there is mayo in it, or cream cheese. In this salad below the combination of the feta cheese and the white beans takes that even to a whole new level.
White beans and feta cheese, it really works!
Easy Bean And Feta Salad with Lemon Dressing
I am using canned piquillo peppers in my recipe because those are very easy to find here in Spain.
But what are they exactly?
Piquillo pepper are basically red peppers that are roasted, peeled and canned in brine. These peppers are quite sweet in flavor, like red bell pepper. Not spicy whatsoever.
Can’t you find canned piquillo peppers around where you live?
Then I suggest that you use another type of canned pepper instead as a substitute. And if you can’t find those, then just add some freshly sliced red bell pepper or roast bell pepper in the oven.
Hey, also check out my piquillo pepper soup with feta cheese and chorizo if you like piquillo peppers!
That will do too.
Do you love mediterranean salads with feta cheese?
Then you should also check out my classic Greek salad!
Easy Bean And Feta Salad with Lemon Dressing Recipe
A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!
- 3,5 oz canned white beans (100 g)
- 2- inch fresh cucumber (5 cm)
- 2 small canned piquillo peppers (or canned peppadew pepper)
- 1 tbsp red onion (chopped)
- 2 oz feta cheese (55 g)
- a handful fresh arugula
- 6 black olives
- 2 tbsp lemon juice
- 4 tbsp olive oil
Slice or chop the fresh cucumber into bite-size pieces. Pour the canned beans in a sieve or colander and rinse them well. Once drained add the beans to a large mixing bowl and add the cucumber and the chopped red onion.
Slice the piquillo pepper up (or the peppadew pepper or red bell pepper if you are using this instead) and add it to the beans in the mixing bowl.
Chop the arugula finely and add it to the bowl.
Stir well. Then add the black olives and season the salad with a pinch of pepper and salt. Drizzle with the olive oil and the lemon juice.
Stir the bean salad well again and crumble or dice the feta cheese. Add it to the salad, stir and check the seasoning. Add extra pepper, salt, olive oil or lemon juice to taste if necessary. Scoop the salad into a clean bowl and place it on the fridge for another 10 minutes before serving.