User Review
3.5 (4 votes)

Bean & feta salad

Serves 4

Prep Time 15 min

Cooking Time n/a


  • 250g cherry tomatoes, halved
  • 1 medium cucumber, quartered lengthways and diced
  • 400g tin butter beans in water, drained
  • 1 red onion, quartered and thinly sliced
  • 1 large yellow pepper, diced
  • 2tbsp chopped fresh basil or mint
  • 2tbsp chopped fresh flatleaf parsley
  • 75g pitted kalamata olives, halved
  • 125g reduced-fat feta, crumbled
  • 1tbsp extra-virgin olive oil
  • Juice of ½ lemon


  1. Put all the salad ingredients, except the feta, in a large bowl. Toss to combine.
  2. Make a dressing by whisking together the oil and lemon juice in a small bowl, then pour over the salad and toss to coat.
  3. Serve the salad topped with the feta.

Nutrition per serving

Read more on how we calculate nutrition.
215 12g 10.5g 4.2g 8.5g 7.1g 0.9g 188mg 19.4g 2.8mg

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