Three-bean salad with Feta

Add to recipe book

Comments (2)

Course Salads
Prep. Time 15 mins
Cooking Time 5 - 7 mins
Yields 4 to 6 Servings

Top rated Our dietitians' favourite

Ingredients

1/2 cup (125 mL) slivered almonds

1/4 cup (60 mL) sunflower oil

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) honey

1/2 tsp (2 mL) ground cumin

Freshly ground pepper

1 can (19 oz - 540 ml) red kidney beans, rinsed and drained

1 can (19 oz - 540 ml) chickpeas, rinsed and drained

1 can (19 oz - 540 ml) romano beans, rinsed and drained

1/3 cup (80 mL) fresh parsley, chopped

3/4 cup (180 mL) Canadian Feta, diced

1 cup (250 mL) clementines, peeled and divided into sections

1 cup (250 mL) green grapes, halved

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Preparation

• Preheat oven to 375°F (190°C).
• Spread almonds out on a cookie sheet and bake in oven 5–7 minutes or until golden. Let cool.
• In a large bowl, mix oil, vinegar, honey, cumin and pepper.
• Add remaining ingredients, including roasted almonds, stir and serve.

Tips

Cheese alternatives: Canadian Colby, Cheddar, Mozzarella.

5 people love this recipe.

Rank as top rated See all 50 top rated

Comments

add your comment

Cindy
January 14th, 2013

I'm guessing the "oddness" was maybe the sweet mandarin competing with the brine of the feta?? Just a guess. Gonna try it and see what I find out. Also the cumin might have thrown things off a bit...it's not exactly the most appreciated of all spices.
sara
January 14th, 2013

this was not great. there was something odd about the taste but i can't figure out exactly what.
i wouldn't make it again.