BEAN & FETA SPREAD WITH GREEK SALAD SALSA & OATCAKES
Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!
Provided by Good Food team
Categories Lunch, Snack
Number Of Ingredients 11
Steps:
- Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.
- To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.
Nutrition Facts : Calories 382 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
RICE, BLACK BEAN & FETA SALAD
Make and share this Rice, Black Bean & Feta Salad recipe from Food.com.
Provided by TishT
Categories Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Refrigerate.
- Serve.
GREEN BEAN, PECAN, AND FETA SALAD
A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.
Provided by Julesong
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
- Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
- Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
- Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
- Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
- Makes 8 servings.
- Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
- Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
GREEN BEAN FETA SALAD
A great recipe to take to a cook out or pitch-it. Fairly easy to make and you can make it ahead of time since its a chilled dish.
Provided by tabalt711
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
- 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
- 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).
Nutrition Facts : Calories 303.1, Fat 27.4, SaturatedFat 5.2, Cholesterol 11.1, Sodium 271.9, Carbohydrate 12.5, Fiber 4.8, Sugar 3.5, Protein 5.6
GREEK BEAN SALAD
I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy!
Provided by flower7
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
- Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
- Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 273.1, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 736.8, Carbohydrate 24.6, Fiber 7.3, Sugar 6.2, Protein 10.2
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