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A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!

Mediterranean White Bean And Feta Salad

A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!

Course Lunch, Salad, Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 391 kcal

Ingredients

  • 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
  • pepper
  • salt

Instructions

  1. 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.
    A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!
  2. 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.
    A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!
  3. Chop the arugula finely and add it to the bowl.
    A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!
  4. 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.
    A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!
  5. 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.
    A great summer bean and feta salad packed with black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing!