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Two Bean Salad With Feta And Sunflower Seeds

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Green beans - trimmed, and Cut into 2" pieces - (abt 4 cups)

  2. Salt - to taste

  3. 3 tablespoons 45ml Fresh lemon juice

  4. 1 Garlic clove - mashed to a paste

  5. 1 teaspoon 5ml Grated lemon rind

  6. Freshly-ground black pepper - to taste

  7. 1/4 cup 59ml Extra-virgin olive oil - plus

  8. 2 tablespoons 30ml Extra-virgin olive oil

  9. 1 Red kidney beans - rinsed, drained

  10. 2/3 cup 97g / 3.4oz Crumbled feta cheese

  11. 3 Thickly-cut slab bacon - cut crosswise

  12. Into 1/4" pieces, cooked until crispy

  13. 1/2 cup 55g / 1.9oz Roasted shelled sunflower seeds

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly.

  2. In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds.

  3. This recipe yields 6 servings.

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