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Bean and feta salad in a jar

Based on 11 ratings

Julia Stephan

Senior Food Editor at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
3 tbsp kidney beans
50 g feta cheese
50 g red leaf lettuce
50 g mixed bell peppers
50 g cherry tomatoes
3 tbsp white wine vinegar
1 tbsp balsamic vinegar
1 tsp mustard
4 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • fork
  • sieve
  • cutting board
  • knife
  • airtight jar
  • whisk

How-To Videos

How to cut tomatoes

How to secure a cutting board

How to cut a bell pepper

Basic vinaigrette

Nutrition per serving

Cal
611
Protein
11 g
Fat
58 g
Carb
11 g

  • Step 1/3

    Chop and wash the lettuce and dice the bell peppers. Halve the tomatoes and drain and wash the kidney beans under cold water. Crumble feta with a fork.
    • 50 g red leaf lettuce
    • 50 g mixed bell peppers
    • 50 g cherry tomatoes
    • 3 tbsp kidney beans
    • 50 g feta cheese
    • fork
    • sieve
    • cutting board
    • knife

    Chop and wash the lettuce and dice the bell peppers. Halve the tomatoes and drain and wash the kidney beans under cold water. Crumble feta with a fork.

  • Step 2/3

    For the vinaigrette, mix the white wine vinegar, balsamic vinegar, mustard, and olive oil in an airtight jar. Season to taste with salt and pepper.
    • 3 tbsp white wine vinegar
    • 1 tbsp balsamic vinegar
    • 1 tsp mustard
    • 4 tbsp olive oil
    • salt
    • pepper
    • airtight jar
    • whisk

    For the vinaigrette, mix the white wine vinegar, balsamic vinegar, mustard, and olive oil in an airtight jar. Season to taste with salt and pepper.

  • Step 3/3

    Layer all the ingredients on top of the vinaigrette, then top and close the jar. Enjoy!

    Layer all the ingredients on top of the vinaigrette, then top and close the jar. Enjoy!

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