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Greek-style salad with cannellini beans

  • 0:20 Prep
  • 4 Servings


  • 1 Lebanese cucumber
  • 4 Roma tomatoes
  • 1 red capsicum, deseeded, cut into 3cm cubes
  • 1 small red onion, quartered, thinly sliced
  • 400g can cannellini beans, drained, rinsed
  • 1/2 cup pitted kalamata olives
  • 180g low-fat feta, cubed
  • 75g baby spinach leaves
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar


  • 1
    Cut cucumber into quarters lengthways. Cut into 2cm pieces. Cut tomatoes in half lengthways. Cut into 2cm pieces.
  • 2
    Combine cucumber, tomatoes, capsicum, onion, cannellini beans, olives, feta and spinach in a large bowl. Drizzle with oil and vinegar. Season with salt and pepper. Toss gently to combine. Spoon into bowls. Serve.

Source: taste.com.au


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