Beans beans the magical fruit, the more you eat the more you toot...Well, tooting aside, I love this salad! It's a really easy way to increase your vegetable intake in a most delicious way, if I say so myself. Perfect for lunches on the go to take to school or work, a great side-dish at a summer BBQ, or as a main course for a light meal.
2 cans of beans in water (red or white Kidney, chick peas, lentils, borlotti, up to you!)
1 large bell pepper
2-3 celery stalks
fresh garden herbs (mint or parsley works well)
1/2 to 1 whole cucubmber
100g Feta cheese
1 whole onion (red, white, or several spring onions)
a good splash of extra virgin olive oil
2 Tablespoons apple vinegar
salt & pepper
1-2 Teaspoons Tabasco sauce
2-3 Tablespoons plain white yogurt
dash of lemon juice
Chop all the vegetables, fruit and herbs and put in a large bowl, add the lemon juice to prevent the apple from oxidizing. Remove the seeds from the cucmber before chopping. Rinse the beans with water in a collander and add on top. Crumble Feta cheese on top. Stir dressing in directly and mix well, let the salad sit for maybe 10 minutes to marinate. Adjust with salt, pepper and Tabasco sauce. This will keep in the fridge for about two to three days. I hope you enjoy! Watch my Youtube video for step my step instructions.