(at time of publication)
- 250g cherry tomatoes, halved
- 2 small cucumbers, quartered lengthwise, diced
- 400g can butter beans, drained, rinsed
- 1 small red onion, quartered, thinly sliced
- 1 large yellow capsicum, diced
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- ⅓ cup pitted kalamata olives, halved
- 1 tablespoon olive oil
- ½ lemon, 1 tablespoon lemon juice
- 75g feta cheese, crumbled
1 Place the first 8 ingredients in a large bowl. Toss to combine.
2 To make dressing, whisk together oil and lemon juice in a small bowl. Pour over salad and toss to coat.
3 Serve salad topped with feta.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 3g
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