A fresh, vibrant salad that’s perfect for summer gatherings, weeknight dinners, or as a colourful side on your festive table. Packed with fibre, healthy fats, and plenty of crunch — it’s simple, nourishing, and full of flavour.
Ingredients
• 1 x 400g can cannellini beans (or white kidney beans), drained and rinsed
• 450g green beans, trimmed and halved
• 1 red onion, thinly sliced
• 80ml extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon fresh parsley, finely chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• 150g feta cheese, crumbled (to serve)
• Flaked almonds, lightly toasted (to serve)
Method
• To blanch the green beans, fill a saucepan with enough water to just cover them. Bring to the boil, add the beans, and cook for 1–2 minutes until bright green and just tender.
• Transfer the beans to a bowl of iced water for 2 minutes to stop the cooking process.
• Drain the beans in a colander and rinse under cold water until completely cooled. Pat dry with paper towel.
• In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, and parsley.
• In a large bowl, combine the green beans, red onion, and dressing. Add the cannellini beans and cherry tomatoes. Season with salt and pepper, and gently toss to combine.
• Garnish with flaked almonds and crumbled feta just before serving.
A light and refreshing salad that pairs beautifully with grilled meats, seafood or as a satisfying dish on its own. Enjoy!
