Perpetual Consumption | Easy Bean Salad with Goats Cheese

Easy Bean Salad with Goats Cheese

When you’re feeling a bit cooked out this time of year and really can’t be bothered, this is a great quick, light and healthy little salad which goes well with chicken, meat or fish.  I usually serve it with spiced lamb back straps, but it would be good with roast chicken (store bought is fine now and again!) or pan fried fish.  Keep a few tins of butter and cannellini beans on hand in the pantry and you’ll only need to pick up some green beans, mint and goats cheese.  I usually go for the goats cheese from the supermarket which comes in the log with ash on the outside, but a goats feta would work too.  The boy loves this one, I’m still trying to work out how he likes green beans but won’t go near broccoli or spinach, but as long as it’s green, I’m not complaining!



425g tin butter beans, rinsed and drained

425g tin cannellini (white) beans, rinsed and drained

couple of handfuls of green beans, topped and tailed and cut into 3cm lengths

1 tbsp mint leaves, finely shredded

150g goats cheese

a couple of splashes of white wine vinegar

extra virgin olive oil

salt and pepper



Gently mix the beans and mint together in a serving bowl.  Add the white wine vinegar and a good drizzle of olive oil, season. Break goats cheese into pieces and scatter on top.

Serves 4 as a side

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