Quick and Easy Bean Salad


Mondays are always mad hectic when it comes to dinners. With at most an hour to change, eat and tidy up before heading out again, quick but filling is a must – despite my best efforts I have yet to manage to cook a batch of anything other than soup at the weekends, and that gets brought to work or frozen for my emergency lunch stock.

You can pretty much throw whatever’s in the fridge into this, I certainly do! This version is vegetarian, but would be vegan without the feta.


Serves 2

1 can mixed beans
3 tomatoes, in large dice
2 spring onions, finely chopped
40g feta cheese
Kalamata olives (These didn’t make it into the photo, I added them for my lunch today)

Juice 1/2 lemon
Dash balsamic vinegar
Dash olive oil
Black pepper


Mix the salad ingredients. Pour over the lemon juice, balsamic vinegar and olive oil (no need to mix first) and season with black pepper.


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