Vegetable and Bean Salad Recipe

Name: Vegetable and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can garbanzo beans, drained and rinsed; 1 (15 ounce) can kidney beans, drained and rinsed; 2 medium red peppers, diced; 12 small onion, diced; 4 artichoke hearts, diced; 2 stalks celery, diced; ½ cup green olives, diced; 2 persian cucumbers, diced; 5 plum tomatoes; 5 -7 ounces feta; ¼ cup cilantro, chopped; 2 tablespoons oregano; cayenne pepper; ¼ cup olive oil; red wine vinegar

Servings: persons

1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
2 medium red peppers, diced
12 small onion, diced
4 artichoke hearts, diced
2 stalks celery, diced
½ cup green olives, diced
2 persian cucumbers, diced
5 plum tomatoes
5 -7 ounces feta
¼ cup cilantro, chopped
2 tablespoons oregano
cayenne pepper
¼ cup olive oil
red wine vinegar

1
Heat oven to 400 degrees.
2
Place feta on a large enough piece of aluminum foil so that you may wrap the feta in it.
3
Sprinkle the oregano on top of the feta and pour the olive oil on top and around it.
4
Bake for 5-7 minutes or until feta is soft, but not falling apart.
5
Add all of the vegetables together in a large salad bowl.
6
Mix in the warm feta and pour the olive oil on top.
7
Sprinkle with cayenne pepper and add some wine vinegar, to taste.
8
ENJOY!

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15 ounce) can garbanzo beans, drained and rinsed, 1 (15 ounce) can kidney beans, drained and rinsed, 2 medium red peppers, diced, 12 small onion, diced, and more.

Yes, Vegetable and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable and Bean Salad

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