Description
This Mediterranean style butter bean salad with feta, cucumber and capsicum (bell pepper) is tossed in a delicious tangy tahini dressing. Everything is finely chopped for a simple, fresh and healthy vegetarian dish.
Ingredients
Scale
- 400g (14 oz) can butter beans, rinsed
- 1/2 cup uncooked short-grain brown rice
- 100g Greek-style feta cheese, crumbled
- 1 red capsicum (bell pepper), diced
- 1/2 cup (or 1/4 large) red onion, diced
- 2 Lebanese cucumbers, diced
Dressing:
- 3 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1/3 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by cooking the brown rice according to package instructions. Once done, drain and rinse under cold water so it can be added directly into the salad without heating the ingredients.
- While the rice is cooking, dice up the onion, capsicum (bell pepper), cucumber, almonds and set them aside.
- In a small bowl, whisk together the tahini, vinegar, mustard, honey, salt and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked rice, chopped veggies, almonds and feta cheese. Pour the dressing over the salad and toss until everything is well coated. Top with extra feta cheese if desired and enjoy!
Notes
- Store leftovers in the fridge for up to 4 days in a sealed container. You may need to drain excess liquid from the cucumber before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop + Chop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 352
- Sugar: 8g
- Fat: 16.7g
- Saturated Fat: 1.5g
- Carbohydrates: 38.6g
- Fiber: 6.3g
- Protein: 13.7g