Feta beans salad
Four kinds of beans with tomatoes, feta and a honey-garlic dressing
A colourful, hearty salad of red kidney beans, butter beans, soya beans and sweet corn on a bed of baby spinach, topped with crumbled feta and a sweet, garlicky lemon and honey dressing. It is filling enough for a light lunch and perfect for parties and picnics. Serve it cold with crusty bread, and chill the platter beforehand so the salad stays crisp.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the salad
For the dressing
Method
0/9 doneStep 1: The day before, put 1 ⅝ oz dried butter beans and 1 ⅝ oz dried soya beans in separate bowls, cover with plenty of cold water and leave to soak overnight.
Step 2: Drain the soaked beans, cover with fresh water and boil until tender, about 30–40 minutes for butter beans and 50–60 minutes for soya beans. Drain and cool. If you use tinned butter beans, just drain and rinse them.
60 minStep 3: Boil 2 ⅞ oz sweet corn kernels in salted water for 3–4 minutes until tender, then drain and cool.
4 minStep 4: Put the serving platter in the fridge to chill. Crisp, cold ingredients on a cold plate make the best salad.
Step 5: For the dressing, put 3 garlic cloves, 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp mustard seeds, 2 tbsp honey and ½ tsp salt in a small bowl and whisk well with a fork until thick and blended.
Step 6: Cover the chilled platter with 2 ⅛ oz baby spinach leaves.
Step 7: In a large bowl, mix 2 large salad tomatoes, 1 red onion, 4 spring onions, the drained 14 oz tinned red kidney beans, the cooked butter beans and soya beans and the corn.
Step 8: Scatter the bean mixture over the spinach leaves.
Step 9: Crumble 7 oz feta cheese over the top and drizzle the dressing over the salad just before serving, so the spinach stays crisp. Serve cold with crusty bread.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 17 g
- Carbs
- 30 g
- Fat
- 14 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does feta beans salad take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dried butter beans?
- Tinned butter beans: about 2½ times the dried weight.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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