Juliet’s bean salad recipe

Ingredients

• 400g tinned kidney beans
• 400g tinned butter beans
• 100g olives, pitted and halved
• 100g feta
• 2 large tomatoes, diced
• 1/3 cucumber, diced
• 1 green pepper, diced
• 1 medium shallot or ½ red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano (or fresh herbs if you prefer)
• Salt to taste

Method

1. Drain and rinse your tinned beans and set aside in a sieve to dry off
2. Meanwhile, chop all your vegetables and add them to a large bowl
3. Add the beans to the large bowl, then add the lemon juice and drizzle with olive oil
4. Crumble in your feta, sprinkle in the herbs and give everything a good mix
5. Add salt to taste and enjoy!

Top tip: You can use different beans depending on what’s available and play around with quantities to suit your taste. Plus, to make this recipe vegan, simply swap the feta for a vegan alternative. It can be made a day or 2 in advance and left in your fridge for the flavours to marinate, and to make preparing for your Afternoon Tea even easier!