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Yellow Bean and Feta Salad

Green beans (or the yellow variety like the ones grown in my garden this year) are a popular choice for gardeners as they are easy to grow and in abundance from late summer through to early Autumn.  Low in fat and high in dietary fibre they can be cooked in a variety of ways making them so versatile in the kitchen. Yellow wax beans are identical to their green counterparts in all aspects except for their colour.

I’ve made a simple salad this week using the wax yellow beans I’ve grown, but the salad can obviously be adapted to use any type of bean. Remember and add a generous amount of salt to the boiling water to keep the beans vividly coloured. 

I hope you enjoy it - do send us your pics of the recipes you try at home!

Gill X

Ingredients

  • 300g yellow beans, washed and trimmed
  • 50ml white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh chives
  • 100ml olive oil
  • 75gms watercress
  • 150g hazelnuts, toasted and coarsely chopped
  • 100g feta cheese
  • Salt for seasoning

    Method

    1. Boil water in a pot with the salt and add in the beans for a few minutes until tender.
    1. Drain the beans and transfer to a bowl of ice water to cool. 
    1. Whisk together the vinegar and mustard in a small bowl and gradually add the oil then throw in the chopped chives and mix together.
    1. In a large salad bowl combine the watercress, beans, hazelnuts and feta cheese. Toss through with the vinaigrette and season to taste.

    NICKI'S TUPPENCEWORTH

    Beans are absolutely one of my favourite vegetables; I love them steamed gently, with a little bite remaining and served with just about anything you think of! 

    One of my favourite die-hard side dishes is the Jamie Oliver Green Bean and Shallot Salad and I am always playing around with the basic premise of beans in a salad.  This one from Gill is my idea of heaven, with the toasted nuts (could a proper chef please explain why nuts are SO much better toasted?) and salty feta, I could eat dish after dish of this!

    The novelty of yellow instead of green is one that I'm all for - I don't know why but yellow tomatoes, purple carrots and golden beets all delight me far more than the 'proper' colour!

    Please do try this out at home - and let us know how you served yours. Leave your comments here to let us know how you served yours. You can also share your photographs and ideas with us. We'd love to see them. As always, tag them#PerthLoveFest and we'll scatter them around our own social media.

    Love Nicki X

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes