Mum's Minted Bean Salad

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A really quick and simple side-dish. Delicious and refreshing for the palate, this goes well with lamb-based dishes, or as part of a big Mediterranean salad feast with couscous and other treats!

Preparation time: 5 min
Cooking time: 10 min

Difficulty:
Serves: 8

Dietary guidance: v 

Tags: salad · mediterranean · beans · legumes ·

Ingredients

3-4 tins of your favourite legumes. I like to mix kidney beans, chickpeas, black-eye-peas and canellini beans.
1 packet halloumi cheese
plenty of good quality extra-virgin olive oil
tons of fresh mint

Method

Empty the tinned beans into a pan and top up with water- boil for 5-10 minutes. Chop the halloumi into small chunks. Drain the beans and leave to cool; rinse them with cool water to speedup cooling and remove any scum from the boiling water. Once cool, mix the beans and cheese.
Shred and then finely chop the mint, add this and then stir again. Pour over a generous glug of extra virgin olive oil.

Serve cold with freshly baked bread, or as a side dish.

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