Easy Bean Salad
This healthy, colourful salad is a doddle to make, and delicious, too. Try experimenting with different cheeses (soft Goats Cheese is a good alternative) and different herbs, and tweak it to suit your tastes.
Ingredients
8 Sun-Dried Tomatoes (the sort that are preserved in oil in a jar), patted dry and roughly chopped, plus some of the oil from the jar
1 tsp Sundried Tomato Paste
1 tsp White Wine Vinegar
410g can Cannellini Beans/Butter Beans or other White Beans, drained and rinsed
12 small On-the-Vine Tomatoes, cut into quarters
8 Black Olives
2 Spring Onions, sliced thinly
Small bunch of fresh Parsley, chopped
Salt and freshly ground Black Pepper
1 200g pack Feta Cheese, rinsed and patted dry
Method
Take 3 tbsp of the oil from the sun-dried tomato jar and put it in a bowl. Stir in the sun-dried tomato paste and vinegar until smooth, and season to taste with salt and pepper.
Put all of the other ingredients except the cheese into a different, large bowl, then pour over the dressing and stir gently to ensure everything is evenly coated. Check the seasoning, then transfer to a serving bowl and crumble over the Feta cheese. Serve with green leaves and some good bread to mop up the juices.
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