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Bean salad with feta cheese

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Ingredients for 2 servings:

  • 300 g green beans
  • Salt and pepper, from the mill
  • 1 onion(s), red
  • ½ can white beans, approx. 215 g
  • 1 garlic clove(s), finely chopped
  • 2 tbsp balsamic vinegar
  • 1 pinch(s) of sugar
  • 3 tbsp oil, good
  • 1 pinch of thyme, dried
  • 50 g olives, without stones
  • 100 g sheep’s cheese
  • 100 g cherry tomatoes

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Trim, wash, and break the beans into pieces. Cook in salted water for 15 minutes. Slice the onions and halve the tomatoes. Drain the white beans. Drain the green beans and let them cool. For the marinade, season the vinegar with salt, pepper, and sugar. Then stir in the oil, thyme, and chopped garlic. Mix the two beans, onions, tomatoes, olives, and vinaigrette. Let the salad stand for about 30 minutes. Roughly crumble the feta cheese and stir it into the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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