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Nutrition: per serving

  • kcal318
    low
  • fat12g
    low
  • saturates5g
  • carbs31g
  • sugars7g
  • fibre7g
  • protein23g
  • salt1.7g
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Method

  • step 1

    Cook the green beans and edamame beans together in a pan of boiling water for 3 mins until tender. Drain and cool under cold running water, then drain again and mix with the cannellini beans and red onion. Add the lemon juice, sugar, poppy seeds and seasoning and stir through. Scatter the feta on top, then divide between plates or containers to pack into lunchboxes.

Recipe from Good Food magazine, April 2012

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.3 out of 5.4 ratings

catie74

I have since made this sometimes swapping the feta for tuna or smoked mackerel. Still loved by all the family, and always a hit in lunch boxes

catie74

Added some pancetta to this and sent my 8 and 11 year old off to school with it today. They loved it and 6 year is most put out that he had a school dinner. This will feature in our summer holiday packed lunches

RosieVimes avatar

RosieVimes

I made this salad yesterday, and though I enjoyed it I think that the salad on it's own lacks a little in flavour. I enjoyed the combination of the beans with the feta, but felt it needed that little something extra to combat the blandness of the 3 beans together. I'd perhaps suggest adding a…

tweety_anja

Lovely salad. I added olive oil and fresh mint and it was absolutely amazing with a lamb steak.

ljdinnis

A star rating of 4 out of 5.

Very good, clean fresh taste and the feta adds a satisfying creamy mouthfull every so often.

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