Three-bean salad with Feta

Name: Three-bean salad with Feta
Yield: 4 - 6 Servings
Ingredients: 1/2 cup (125 mL) slivered almonds; 1/4 cup (60 mL) sunflower oil; 2 tbsp (30 mL) red wine vinegar; 1 tbsp (15 mL) honey; 1/2 tsp (2 mL) ground cumin; Freshly ground pepper; 1 can (19 oz - 540 ml) red kidney beans rinsed and drained; 1 can (19 oz - 540 ml) chickpeas rinsed and drained; 1 can (19 oz - 540 ml) romano beans rinsed and drained; 1/3 cup (80 mL) fresh parsley chopped; 3/4 cup (180 mL) Canadian Feta diced; 1 cup (250 mL) clementines peeled and divided into sections; 1 cup (250 mL) green grapes halved

Our dietitians' favourite

This is the Three-bean salad with Feta recipe.

Prep: 15 min
Cooking: 5 min - 7 min

Yields 4 - 6 Servings

Ingredients

1/2 cup (125 mL) slivered almonds
1/4 cup (60 mL) sunflower oil
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) honey
1/2 tsp (2 mL) ground cumin
Freshly ground pepper
1 can (19 oz - 540 ml) red kidney beans rinsed and drained
1 can (19 oz - 540 ml) chickpeas rinsed and drained
1 can (19 oz - 540 ml) romano beans rinsed and drained
1/3 cup (80 mL) fresh parsley chopped
3/4 cup (180 mL) Canadian Feta diced
1 cup (250 mL) clementines peeled and divided into sections
1 cup (250 mL) green grapes halved

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Preparation

• Preheat oven to 375°F (190°C).• Spread almonds out on a cookie sheet and bake in oven 5–7 minutes or until golden. Let cool.• In a large bowl, mix oil, vinegar, honey, cumin and pepper.• Add remaining ingredients, including roasted almonds, stir and serve.