Three-bean salad with Feta recipe
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Three-bean salad with Feta

Dairy Farmers of Canada
  • Course Salads
  • Prep. Time 15 mins
  • Cooking Time 5 - 7 mins
  • Yields 4 to 6 Servings


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

Feta Cheese won in the semi-soft cheese category of the 8th Canadian Cheese Grand Prix.

Learn about 2013 Canadian Cheese Grand Prix Champion Cheeses.


• 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.


Cheese alternatives: Canadian Colby, Cheddar, Mozzarella.

24 people love this recipe.

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Nutritional Info

Per serving
Energy: 443 Calories
Protein: 18 g
Carbohydrate: 51 g
Fat: 20 g
Fibre: 14.9 g
Sodium: 566 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 21 % / 226 mg
Vitamin E: 63 %
Vitamin C: 39 %
Folate: 33 %
Magnesium: 33 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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