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) (à 425 ml) large; 7-10 Tbsp Italian beans; 1 can(s) (425 ml) green; 7-10 Tbsp Beans ;; 7-10 Tbsp broad beans; 6 TABLESPOONS Vinegar; 2 Onions; several sheets Rocket salad; 200 g Sheep's cheese or feta cheese; 1 small chili pepper; some stem(s) fresh herbs; 7-10 Tbsp salt, white pepper; 6 TABLESPOONS Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) large
7-10 Tbsp Italian beans
1 can(s) (425 ml) green
7-10 Tbsp Beans ;
7-10 Tbsp broad beans
6 TABLESPOONS Vinegar
2 Onions
several sheets Rocket salad
200 g Sheep's cheese or feta cheese
1 small chili pepper
some stem(s) fresh herbs
7-10 Tbsp salt, white pepper
6 TABLESPOONS Olive oil

Directions

1
Rinse and drain both types of beans. Sprinkle with 3 tablespoons of vinegar and leave to infuse briefly. Peel onions and cut into fine rings. Clean, wash and cut the salad into strips. Dice or crumble feta cheese. Wash the chilli, cut lengthwise into halves, remove seeds and cut into fine rings
2
Wash and chop the herbs. Mix 3 tablespoons vinegar, herbs, salt and pepper. Whip the oil into the mixture. Mix chilli, onion rings, lettuce strips and beans with the marinade. Fold in feta cheese. Tastes good with fresh farmhouse bread