Bean, Feta & Mint Salad

Colourful and tasty, the flavours of summer are locked into this simple salad. Delicious served with Citrus Sauté Chicken for supper or increase the quantity to feed a crowd. I have cheated a little here by using frozen vegetables, this is quite acceptable but, do use best quality. Here in France I use the Picard brand: the peas and broad beans are so tender they just need to defrost. Alternatively, be at liberty to use garden fresh.

Category:  Starters & Salads Vegetarian  - 


For 2 people


  • 1 cup garden peas, defrosted
  • 1 cup broad beans, defrostedand shelled
  • 1 cup flagolet beans, cooked to tender
  • chopped mint -fresh or frozen
  • marinated feta cheese
  • 2 tbs fruity olive oil

Bean, Feta & Mint Salad Directions

  1. Using a metal spoon, carefully combine the peas, broad and flagolet beans. Sprinkle over the mint, feta cheese and olive oil. Give another quick toss to ensure all is evenly coated.
  4. Serve chilled.  Hint: If using fresh produce just cook until tender and refresh in ice cold water to maintain their beautiful colour.