Salad with Canned Beans and Cheese
Tasty, colorful, and healthy! Salad with canned beans and cheese is a simple way to add vitamins to your daily menu. Quick, nutritious, and perfect for any meal.
Updated : 03 September, 2025
Easy
About 20 min.
Ingredients
200 grams
Canned beans
2
Tomato
1
Bell pepper
1
Onion
50 grams
Lettuce leaves
70 grams
Soft cheese
5 tablespoon
Olive oil
1
Garlic
1 tablespoon
Apple cider vinegar
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I use green string beans, but you can use any canned beans (even boiled). Color doesn’t matter - choose based on taste. If using fresh string beans, remove ends, strings, and boil until tender.
Step 2
Drain the beans in a colander. Peel and finely chop the garlic. Place beans and garlic in a deep bowl.
Step 3
Lightly salt the beans and drizzle with vinegar. I used 5% herb vinegar. Mix and let marinate for 5-10 minutes.
Step 4
Rinse young salad leaves and pat dry. Place them as the first layer in the salad bowl.
Step 5
Wash and dry tomatoes. Cut into cubes or wedges, as preferred, and add to the salad leaves.
Step 6
Cut bell peppers in half, remove seeds, core, and white membranes. I used three small peppers of different colors. Cut peppers into cubes or strips. Peel and thinly slice onion (red or shallot is preferred). Add to the salad bowl.
Step 7
Top with marinated beans and soft cheese. Drizzle with oil; I used feta in olive oil, so I used that oil for the salad.
Step 8
Season with salt and pepper. Sprinkle finely chopped herbs on top. Mix thoroughly before serving.