Greek Butterbean Salad

Ingredients:

4 Tomatoes

½ Cucumber

1 Green Bell Pepper

1 Shallot

1 x 400g Cans Kidney Beans

2 x 400g Cans Chickpeas

2 x 400g Cans Butter Beans

200 g Feta

100 g Kalamata Olives

4 tbsp Red Wine Vinegar

1½ tbsp Dried Oregano

4 tbsp Olive Oil

Black Pepper

2 tbsp Good4U Garlic & Herb Salad Toppers

Drain and rinse the kidney beans, chickpeas and butter beans. Dice the tomatoes into irregular chunks. Slice the cucumber in half lengthways, scoop out the seeds and chop. Remove the seeds from the pepper and chop into bite-sized chunks. Peel and finely slice the shallot. Pit the olives, if needed.

In a large mixing bowl, whisk together the olive oil, red wine vinegar and dried oregano. Add the sliced shallot and let it sit for a few minutes.

Tip in the chopped pepper, tomato, cucumber, beans and olives. Dice the feta and chuck it on top. Season with salt and pepper, then give everything a good mix before serving.