Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time.

Ingredients

4 serv.

baby peas (if frozen,thawed)↗1⁄2 cup
(15 ounce) can cannellini beans, rinsed and drained↗1 can
mint leaf, packed fresh chopped↗1⁄2 cup
red bell pepper, seeded and chopped↗1⁄2
yellow bell pepper, seeded and chopped↗1⁄2
garlic clove, minced↗1 clove
extra virgin olive oil↗2 tablespoons
red wine vinegar↗1 teaspoon
oregano, fresh, finely chopped (optional)↗1 1⁄2 teaspoons
feta cheese, crumbled↗1⁄4 cup
kosher salt & freshly ground black pepper

Step-by-step instructions

1
In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
2
Taste for seasoning and adjust with salt and pepper.
3
Let the salad stand for 30 minutes.
4
Toss gently before serving.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App