Bean salad with feta cheese

Ingredients for 6 servings:

• 500 g green beans
• 1 can of kidney beans, 425 ml each
• 2 onions, red
• 200 g cherry tomatoes
• 100 g black olives, pitted
• 3 sprigs of thyme
• 200 g sheep’s cheese
• 4 tbsp balsamic vinegar, lighter
• salt and pepper
• 1 pinch(s) of sugar
• 4 tbsp sunflower oil
• 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Mediterranean Feast

Trim and wash the green beans, break them into pieces, and cook them in boiling salted water for about 15 minutes. Peel the onions and cut them into wedges. Wash and halve the tomatoes. Place the kidney beans in a sieve, rinse them, and let them drain. Peel and finely dice the garlic. Drain the green beans and let them cool. Season the vinegar with salt, pepper, and sugar. Stir in the oil first, then the chopped garlic. Pick the thyme leaves. Mix both beans, the onions, tomatoes, olives, and thyme with the vinaigrette. Let the salad stand for at least 30 minutes. Roughly crumble the feta cheese and stir it into the bean salad. Serve with flatbread. The bean salad contains about 360 kcal per serving.