Bean salad with feta cheese

Name: Bean salad with feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) large Italian beans; 1 can(s) (425 ml) green beans (flageolets); 2 red onions; 6 TABLESPOONS white balsamic vinegar; 1/2 Head romaine lettuce; 200 g Sheep's cheese; 1-2 Chillies (at will); 1 package (25 g) frozen Italian herbs; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated Tsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) large Italian beans
1 can(s) (425 ml) green beans (flageolets)
2 red onions
6 TABLESPOONS white balsamic vinegar
1/2 Head romaine lettuce
200 g Sheep's cheese
1-2 Chillies (at will)
1 package (25 g) frozen Italian herbs
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated Tsp Sugar

Directions

1
Rinse bean seeds well and let them drain. Peel the onions, cut them into fine rings, sprinkle them with vinegar and let them steep. Wash lettuce leaves and cut into strips. Dice the feta cheese.
2
Chop the chilli finely. Mix Italian herbs, chili, vinegar with onion rings and oil. Season with salt, pepper and sugar. Mix salad strips and beans with the marinade. Carefully fold in the feta cheese.
3
Serve with fresh baguette.