Green-bean-tomato-feta-salad

Green bean, tomato and feta salad

Use leftover green beans to add crunch to this chunky, leaf-free salad

By , 05 July 2018

(5 votes)

Green bean, tomato and feta salad
  • 15 Mins

  • Serves: 4

  • Price: 82p per serving

Nutritional Info
Each 200g serving contains
  • Energy

    1021KJ

    244KCAL

    12%
  • Fat

    14.2g

    med

    20%
  • Saturates

    3.6g

    med

    18%
  • Sugars

    3.6g

    low

    4%
  • Salt

    0.58g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 510kJ/122kcal.
Ingredients
  • 50g whole almonds
  • 300g Grower's Selection Green Beans
  • 1 shallot, finely chopped
  • 1tsp coarse-grain mustard
  • 1tbsp extra virgin olive oil
  • 2tsp white wine vinegar
  • 75g Grower's Selection Vine Ripened Cherry Tomatoes, halved
  • 400g tin butter beans, drained and rinsed
  • 75g feta cheese
Method
  • In a dry frying pan, cook the almonds for 6-8 mins, until toasted. Allow to cool, then roughly chop.

  • Bring a small pan of water to the boil and cook the green beans for 2-3 mins. Drain and run under cold water.

  • For the dressing, whisk together the shallot, mustard, oil and vinegar. Season with black pepper.

  • Put the green beans, tomatoes and butter beans in a large bowl and crumble over the feta. Pour over the dressing and stir to coat. Sprinkle with the nuts to serve.