Cannellini Bean Salad With Feta Cheese and Mint
photo by evelynathens
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 118.29 ml baby peas (if frozen,thawed)
- 425.24 g can cannellini beans, rinsed and drained
- 118.29 ml mint leaf, packed fresh chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 garlic clove, minced
- 29.58 ml extra virgin olive oil
- 4.92 ml red wine vinegar
- 7.39 ml oregano, fresh, f inely chopped (optional)
- 59.14 ml feta cheese, crumbled
- kosher salt & freshly ground black pepper
directions
- In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
- Taste for seasoning and adjust with salt and pepper.
- Let the salad stand for 30 minutes.
- Toss gently before serving.
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Reviews
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>