Bean and feta salad in a jar
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
How-To Videos
Utensils
- fork
- sieve
- cutting board
- knife
- airtight jar
- whisk
Nutrition per serving
Cal
611
611
Protein
11g
11g
Fat
58g
58g
Carb
11g
11g
Step 1/3
- 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
- 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.
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