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Mixed Bean and Feta Salad

Mixed Bean Salad

This would be my hubby's idea of hell (actually anything with the word salad in it is his idea of hell), but not me though!

It makes a fantastic, filling and tasty lunch to take into the office or eat on the hop. Make up a big batch like this and it will keep you going for at least 3 or 4 days. The salty feta is a must though, it provides a great contrast to the beans and crunchy celery.


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: -  | Total Time: 10 Minutes |


  • 1 x 400g tin Kidney Beans, drained
  • 1 x 400g Canellini Beans, drained
  • 1 x 200g tin Sweetcorn, drained
  • 1 Stick of celery, chopped
  • 150g Feta, crumbled
  • Handful of Parsley, chopped
  • Dressing
  • 2 TBSP Red Wine Vinegar
  • 3 TBSP Rapeseed oil
  • 1 Garlic Clove, chopped
  • Juice 1 lemon
  • Salt and Pepper


  • Step 1: Mix together dressing ingredients
  • Step 2: Put all salad ingredients into a large serving bowl, pour over dressing and refrigerate until needed.

| Author: Beth Sachs | Date: 9th February 2011 |

Beth Sachs
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  1. Yum - I love this salad you've made!
    Paul's the same as your husband - he wouldn't see the attraction at all!

  2. What a fabulous recipe for a tasty and healthy lunch! I'm definitely going to make this to take to work for lunch. Thank you!

  3. I like the addition of corn and feta!

  4. Its the corn that sells this to me!

  5. I had to laugh sorry - also my h2b's idea of hell!

    Looks delicious, perfect lunchbox filling :)

  6. I think feta is a magical ingredient - it elevates salad, quiche etc to a divine level of tastiness.
    Am I the only woman with a husband who likes salad?

  7. Well I don’t know why men can’t appreciate a good salad. I mean any kind of salad. My husband doesn’t like salads either, but I guess it’s his loss. I mean this one looks incredible. I can’t wait to try it.


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