This is a great summer bean and feta salad that is packed with the most amazing flavors. Black olives, piquillo peppers, fresh arugula and a zesty lemon juice dressing is what you need to make this one!
A bowl of healthy stuff, what’s not to love about this one?
This bean and feta salad tastes best if if you serve it chilled, at least that is what I think.
It makes a great summer lunch salad with loads of flavors and textures. The lime juice dressing goes very well with the salty feta cheese too.
Oh that feta cheese, I love it so much!
Feta Cheese
I could eat buckets of this creamy stuff.
How about you?
Too bad that the hubs is not too fond of feta cheese or it would be on our menu more often. But I am not missing out on anything. I regularly buy small portions of it for myself.
I love it in salads.
Feta cheese makes a salad creamy as if there is mayo in it, or cream cheese. In this salad below the combination of the feta cheese and the white beans takes that even to a whole new level.
White beans and feta cheese, it really works!
Easy Bean And Feta Salad with Lemon Dressing
I am using canned piquillo peppers in my recipe because those are very easy to find here in Spain.
But what are they exactly?
Piquillos are red peppers. They are roasted, peeled and canned. Their flavor is sweet, just like roasted red bell pepper.
No canned piquillo peppers around where you live?
Then I suggest you use another type of canned pepper instead as a substitute. And if you can’t find those, then just add some freshly sliced red bell pepper or roast red bell peppers in the oven.
Piquillo Peppers
Hey, also check out my piquillo pepper soup with feta cheese and chorizo if you like piquillo peppers!
That will do too.
Do you love mediterranean salads with feta cheese?
Then you should also check out my classic Greek salad!
Enjoy!
Easy Bean And Feta Salad with Lemon Dressing Recipe
A great lunch salad, packed with flavor!
- 3,5 oz canned white beans (100 g)
- 2- inch fresh cucumber (5 cm), chopped
- 2 small canned piquillo peppers (or canned peppadew pepper), sliced
- 1 tbsp red onion (chopped)
- 2 oz feta cheese (55 g), diced
- a handful fresh arugula
- 6 black olives
- 2 tbsp lemon juice
- 4 tbsp olive oil
- pepper
- salt
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Rinse the canned beans in a sieve. Let them drain. Then transfer the beans to a mixing bowl. Add the chopped cucumber, red onion and sliced piquillo pepper.
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Stir well. Chop the arugula finely. Add it to the bowl as well.
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Stir well. Add the olives, olive oil and lemon juice. Season with pepper and salt.
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Add the diced feta cheese. Stir well. Check the seasoning. Add pepper, salt, olive oil or lemon juice to taste. Put it on the fridge for another 10 minutes before serving.
