This hearty pickled bean and feta cheese salad recipe by Jack Monroe is packed with flavour from a fruity mandarin dressing – easily made with a tin of Del Monte mandarin segments.
Nutrition Facts
Mandarin, pickled bean, feta and herb salad
Amount Per Serving
Calories 686
Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 30mg10%
Sodium 3450mg150%
Potassium 745mg21%
Carbohydrates 59g20%
Fiber 17g71%
Sugar 12g13%
Protein 22g44%
Vitamin A 1848IU37%
Vitamin C 47mg57%
Calcium 347mg35%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Mandarin, pickled bean, feta and herb salad
A fruity summer salad
Servings: 3
Calories: 686kcal
Equipment
- Large mixing bowl
- Saucepan
- Sterilised jars
Ingredients
For the pickled beans:
- 400 g tinned borlotti beans
- 400 g tinned cannellini beans
- 1 small onion
- 6 fat cloves of garlic
- 1 tsp mixed dried herbs or a few sprigs of fresh thyme or rosemary
- 2 bay leaves
- 400 ml light coloured vinegar
- 100 ml light cooking oil
- 1 tbsp salt
- Plenty of black pepper
For the salad and dressing:
- 300 g tinned mandarin segments (we used a tin of Del Monte Mandarin Segments in Juice)
- Light-coloured vinegar
- Light cooking oil of your choice
- Salt and pepper
- A handful of fresh basil
- A handful of fresh parsley
- 100 g mixed salad leaves
- 100 g feta or other Greek-style salad cheese
Method
- Drain and thoroughly rinse your beans, and transfer to a large mixing bowl. Peel and very finely slice your onion and garlic, add these to the beans. Measure in the dried herbs, and mix everything together briefly. Set it all to one side for a moment.
- In a saucepan, combine your vinegar, bay leaves, salt and pepper, and place on a mediumhob ring on a high heat. Bring to the boil, then reduce to a simmer. Add the bean mixtureyou prepared earlier and pour over the oil. Continue to simmer for four or five more minutes. Remove the pan from the heat and stir the contents together well. Ladle evenly into clean, sterilised jars, filling to the neck to create an airtight seal. Fasten the lids immediately and leave to cool completely before transferring to the fridge. Gently turn thejars a few times at least once a day to redistribute the ingredients, before returning to thefridge.
- To make the dressing: strain the mandarins through a fine-mesh sieve into a mixing bowl to separate the juice from the fruit. Pour the juice into a jar or bottle with a tight-fitting lid. Add an equal amount each of light-coloured vinegar and oil. Add a few pinches of salt and somepepper, and seal the vessel tightly. Shake well to emulsify and make your dressing and set itto one side.
- To make the salad: Add your salad leaves to a large mixing bowl, along with most of the chopped parsley and whole basil leaves. Using a slotted spoon, add a generous amount ofthe pickled beans, then add your drained mandarins and crumble in your feta. Dress generously with the mandarin dressing, toss briefly to coat everything. Serve with more black pepper to taste and any reserved herbs to garnish.
Notes
Serves 2 to 3 as a main dish / 6 - 8 as a side dish
Nutrition
Calories: 686kcal | Carbohydrates: 59g | Protein: 22g | Fat: 41g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 3450mg | Potassium: 745mg | Fiber: 17g | Sugar: 12g | Vitamin A: 1848IU | Vitamin C: 47mg | Calcium: 347mg | Iron: 6mg
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