Bean salad with feta cheese

Name: Bean salad with feta cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Sour cream or crème fraîche; 300 g Whole milk yoghurt; 50 g Walnut kernels; 1-2 Garlic cloves; 7-10 Tbsp salt, white pepper; 125 g Feta cheese; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) Corn grains; 2 medium-sized onions; 1/2 (approx. 500 g) fresh pineapple; 1 (300 g) Rocket salad or lettuce

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Sour cream or crème fraîche
300 g Whole milk yoghurt
50 g Walnut kernels
1-2 Garlic cloves
7-10 Tbsp salt, white pepper
125 g Feta cheese
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) Corn grains
2 medium-sized onions
1/2 (approx. 500 g) fresh pineapple
1 (300 g) Rocket salad or lettuce

Directions

1
Mix sour cream and yoghurt. Chop the nuts very finely, possibly except for a few for garnishing. Peel and crush garlic. Stir in both. Season to taste with salt and pepper
2
Finely crumble feta cheese. Rinse the beans on a sieve briefly with cold water and drain. Corn grains should also be drained. Peel and chop onions
3
Cut the pineapple lengthwise into quarters, peel and remove the stalk. Cut the flesh into pieces. Clean, wash and drain the salad and cut into wide strips
4
Mix salad, corn, beans, onions and pineapple. Arrange on a plate. Sprinkle with cheese and any remaining nuts. Add the sour cream sauce
5
Drink: juice spritzer