John Myers
Bean Salad with Feta and Tuna
The perfect bean salad with feta and tuna recipe with a picture and simple step-by-step instructions.
- 1 glass White bean kernels
- Salt, pepper, sugar
- 1 pole Leek
- 1 tsp Broth
- 1 tsp Dried oregano
- 0,125 l Vinegar
- 4 tbsp Olive oil
- 250 g Tomatoes
- 1 bunch Petesley
- 1 Onion
- 2 Cloves of garlic
- 200 g Feta
- 2 Cans Tuna
- Pour the liquid off the beans, rinse vigorously and allow to drain.
- Clean and wash the leek and cut into rings.
- Bring 3,200 ml of water, stock and oregano to the boil.
- Cover the porre rings and cook for 2 – 3 minutes.
- Mix vigorously with vinegar, 1 teaspoon sugar, salt, pepper and oil.
- Finely chop the onion and garlic and add to the marinade.
- Mix the marinade and leek with the stock and the beans and leave to stand for at least 2 hours.
- Wash and dice tomatoes.
- Wash and chop the parsley.
- Drain the tuna and pluck it into pieces.
- Coarsely crumble the feta.
- Mix everything with the beans and season to taste.
- Let it steep for another 30 minutes.
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