Mediterranean Bean Salad

Ingredients

Mediterranean Bean Salad

• 420g can Four Beans Mix
• 1 cup cherry tomatoes, halved
• 1/3 cup roasted red pepper, drained and sliced
• 1 orange capsicum, diced
• 1 cucumber, diced
• 1⁄2 cup crumbled feta
• Handful of fresh mint
• Handful of fresh parsley
• 4 green onions
• 1⁄2 small red onion, diced Wholegrain pita bread

Creamy Lemon Dressing

• 1⁄4 cup EVOO
• 1⁄2 cup plain Greek yoghurt
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• Salt and pepper to taste
• 1-2 teaspoons spice to taste, such as oregano or sumac

Method

1. Wash and dice the capsicum, onions, cherry tomators, cucumber, mint, parsley. Drain the four beans mix. Drain and slice the roasted red pepper. Combine all into a bowl, and crumble over feta.
2. To make the dressing, combine the EVOO, yoghurt, red wine vinegar, juiced lemon and spice to taste. Toss into vegetable salad.
3. Serve with pita bread on the side, or refrigerate in an airtight container.

Additional Information
Ready In: 20 minutes
Serves: 6-8

Tips and Options:
Leave out the yoghurt and feta to make this recipe dairy free
Great as a side dish, or add shredded chicken or canned tuna for extra protein
Substitute or add vegetables according to what’s available – carrot, celery, radish, zucchini, snow peas, lettuce, green beans are also great additions!
Serve with hummus for an extra kick