Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette
A fresh Mediterranean salad featuring pressure-cooked large kidney beans, crumbled feta, and torn basil, tossed in a simple lemon vinaigrette.
35 minMediterranean
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Pescatarian
- Halal
Steps
- 1To begin making the Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe, pressure cook the soaked kidney beans with water and cook for 5 whistles.
- 2Release the pressure naturally and drain the water.
- 3Add all the lemon dressing and toss it well.
- 4Add torn basil leaves and sprinkle with crumbled feta and serve.
- 5Serve the Kidney Beans, Crumbled Feta, and Basil Salad with Lemon Vinaigrette along with some pita bread and hummus to make a complete meal.
Nutrition
- Calories
- 1510kcal
- Protein
- 66g
- Carbs
- 123g
- Fat
- 88g
- Fiber
- 48g
- Sugar
- 6g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does kidney beans, crumbled feta, basil salad with lemon vinaigrette take to make?
About 35 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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