This is a great mid week meal for when you're running short in the cupboard (or pocket) or if you're just short of time.
I personally prefer dried beans - they are cheaper, last longer and Ii can serve the exact ammount I want rather than be constrained by the size of the tin. For this dish, I like to include kidney beans, chick peas + one other. But it doesn't really matter too much, thne beans are more about size and texture than taste once a dressing has been added. But if using dried beans like me, make sure you soak overnight and rinse before preparation the next evening.
Assuming you've used dried beans also, you'll need to cook these off before creating your salad. I like to use a homemade stock and then to simmer down for about an hour os ro. Depending on the beans you use, some will require more time, and some less, so follow the instructions on the respective packets.
Once cooked, and draind, you can add to a mixing bowl. Simply chop a handful of spring onions, chop a block of feta cheese and toss in the bowl and gently mix by hand.
Create a dressing by mixing some olive oil (best quality if possible as you'll really taste it in this dish), a spoonful of mustard and some lemon juice. I also like to add a dash or two of chilli sauce to liven up the taste.
The recipe can easily be expanded at this stage, so experiment by adding in some pine nuts or pumpkin seeds for some crunch, or maybe some crutons. I like to add fresh parsley or corriander too, and I've even added boiled new potatoes which I have cubed.
Add the dressing to the bowl of ingredients and toss. This dish works well with a nice foccacia as well.
Low cost, low calorie and healthy! Lovely for a summers evening on the veranda with a glass of Savingnon Blanc!