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Summer Beef, Bean and Feta Salad

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Ingredients

Adjust Servings:
150 g Boiled beef of room temperature
100 g Cooked beans
4 pcs Radish
1 Cucumber medium-sized
1 handful Salad mix
1/4 of Red onion
3 leaves Chives
50 g Feta
6 tbsp Extra Virgin olive oil
2-3 tbsp Apple vinegar
to taste Salt

Summer Beef, Bean and Feta Salad

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 20 min
  • Serves 2
  • Medium

Ingredients

Directions

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This beef salad is the perfect idea for a summer lunch, when it’s too hot to eat hot food but you need something to eat anyway. This salad has everything in it – proteins and carbs, and vitamins – which makes it a wonderful main dish for warm months!

I make this salad when I have some beef left after cooking broth. This is a very convenient, delicious and healthy way to use beef leftovers.

Feel free to experiment with amount of vegetables, beef, feta and beans, add various herbs of your choice, and tomatoes in season.

Incredibly delicious! I highly recommend!

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Steps

1
Done

PREPARE INGREDIENTS

Boil and cool the beans before beforehand.
Cut the boiled beef into pieces of your choice – strips, slices or cubes. I usually cut into thin slices or strips for beef to marinate well.
Cut the red onion into thin semi-circles.

2
Done

PREPARE DRESSING

Combine together olive oil and apple cider vinegar, add salt and pepper to taste.

3
Done
15 min

MARINATE BEEF AND BEANS

Place the beef, beans and onion in a bowl. Pour half of the dressing over, combine well and let marinate for 15 min.

4
Done

PREPARE OTHER INGREDIENTS

Meanwhile, cut the other ingredients. The radish and cucumber – in slices, salad - into strips, chives into small circles and finely chop the greens.

5
Done

DRESS SALAD

Add the vegetables and greens to the beef, combine carefully and add the remaining dressing. Add some salt, pepper and vinegar to taste. Crumble some feta on top and sprinkle with chives. Enjoy!

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Asparagus Risotto
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Wheat Berries with Vegetables
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Asparagus Risotto
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Wheat Berries with Vegetables

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