Ingredients
Salad
- 2 cans of white beans, specifically cannellini beans
- 4 mini cucumbers, diced
- 1 cup of cherry tomatoes, halved
- 4 green onions, chopped
- 1/2 cup of crumbled feta cheese
- 1 cup of fresh parsley, finely chopped
For the dressing, you will need:
- 1/2 teaspoon of ground cumin
- 1 teaspoon of dried mint
- 1 teaspoon of dried oregano
- 1/4 cup of freshly squeezed lemon juice
- 1/2 cup of extra virgin olive oil
How it's made!
- In a large mixing bowl, combine the drained and rinsed white
beans, diced mini cucumbers, halved cherry tomatoes, chopped
green onions, and finely chopped fresh parsley.
- In a separate mixing bowl, whisk together the ground cumin, dried
mint, dried oregano, lemon juice, and extra virgin olive oil until
well combined.
- Pour the dressing over the salad mixture and toss well to combine.
- Add the crumbled feta cheese on top of the salad and give it a final
gentle toss.
- Refrigerate the white bean and feta salad for at least 30 minutes to
allow the flavors to meld.
- Serve the salad chilled as a side dish or a light lunch.
- Enjoy your fresh and flavorful White Bean and Feta Salad!
More Fresh Recipes
Beetroot Hummus Salad
To make the Tartine Beetroot Hummus, place the cooked beets, garlic, olive oil, lemon juice, crumbled feta cheese, tahini, canned chickpeas, cumin, salt, and black pepper in a food processor. Pulse until well combined and smooth. Set aside.In a large mixing bowl, combine the mixed greens, cubed beetroot, cherry tomatoes, and sliced cucumberIn a large mixing bowl, combine the mixed greens, cubed beetroot, cherry tomatoes, and sliced cucumberCrumble the feta cheese over the salad and toss gently to distribute. Serve the mixed green salad with the Tartine Beetroot Hummus on the side. Enjoy your delicious and healthy mixed green salad with beetroot, feta cheese, and Tartine Beetroot Hummus!
Oat Pancakes
Preheat the oven to 180°C (350°F). Grease a baking dish with cooking spray or butter. In a large mixing bowl, combine the oat, baking powder, salt, cacao powder, and vanilla powder. Mix well. Add the eggs to the mixing bowl and stir until the eggs are fully incorporated into the oat mixture. Pour in the low-fat milk and stir until a smooth batter is formed. Pour the batter into the greased baking dish and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, remove the oat cake from the oven and let it cool for a few minutes before slicing. For the Chocolate Lite Sauce: In a small saucepan, whisk together the low-fat milk, corn flour, cacao powder, and stevia until no lumps remain. Place the saucepan on the stove over medium heat and stir constantly until the sauce thickens and begins to boil. Remove the saucepan from the heat and let the sauce cool for a few minutes. Serve the chocolate lite sauce over the warm slices of oat cake. Enjoy your delicious and healthy chocolate oat cake with lite chocolate sauce as a dessert or snack!