Randy Chandler
Feta cheese is a popular ingredient in Mediterranean and Latin American cuisines. It is a mild, milky, salty cheese that can be crumbled or cubed and added to dishes like salads, tacos, and sides. When it comes to beans, feta pairs well with a variety of them, including black beans, kidney beans, chickpeas, cannellini beans, and green beans. These combinations create tasty salads, tacos, and side dishes that are perfect for summer meals, parties, and snacks.
| Characteristics | Values |
|---|---|
| Type of bean | Black beans, green beans, kidney beans, chickpeas, cannellini beans, garbanzo beans, butter beans, great northern beans, white beans |
| Type of dish | Salad, tacos |
| Other ingredients | Olive oil, lemon juice, oregano, thyme, basil, garlic, Dijon mustard, balsamic vinegar, salt, pepper, red onion, tomatoes, cucumber, bell pepper, spring onions, fresh herbs, olives, avocado, sour cream, corn tortillas, chilli powder, cumin, cilantro, lime |
| Feta cheese alternatives | Parmesan, pecorino, mozzarella, queso fresco, goat's cheese |
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What You'll Learn
Black bean tacos
Ingredients
- 15-ounce can of black beans, drained
- 1/2 teaspoon ground cumin
- 5 teaspoons olive oil, divided
- 1 tablespoon fresh lime juice
- 2 cups coleslaw mix
- 2 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 4 white or yellow corn tortillas
- 1/3 cup crumbled feta cheese
- Bottled chipotle hot sauce or other hot sauce
Instructions
- Place beans and cumin in a small bowl and partially mash.
- Mix 2 teaspoons of olive oil and lime juice in a medium bowl. Add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
- Heat 3 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
- Add tortillas in a single layer. Spoon 1/4 of the bean mixture onto half of each tortilla and cook for 1 minute.
- Fold the tacos in half and cook until golden brown, about 1 minute per side.
- Fill the tacos with feta and slaw.
- Pass hot sauce alongside.
Tips
- If your corn tortillas tend to crack, give them a quick dip in water and throw them into a skillet to warm/steam—they’ll be nice and pliable so that you can fill and fold them.
- You can also skip the water and toss the tortillas directly into a warm pan, spread half with black beans and crumbled cheese, then fold over the other side with your spatula and cook until crisp.
- If you don't like raw onion, try grating the onion into the beans.
- For a vegan option, use vegan feta cheese.
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Three bean salad
There are many types of beans that go well with feta cheese. Black beans, green beans, kidney beans, and white beans are all great options. Here is a recipe for a three-bean salad with feta cheese that incorporates a variety of beans and other complementary ingredients:
Ingredients:
- 1 can of kidney beans
- 1 can of black beans
- 1 can of white beans (cannellini beans, butter beans, or great northern beans)
- 1 stock of celery
- Walnuts
- Fresh tomato
- Greek seasoning
- Feta cheese
- Olive oil
- Lemon juice
- Oregano
- Garlic
- Salt and pepper
- Balsamic vinegar (optional)
- White vinegar (optional)
- Sugar (optional)
Instructions:
- Rinse and drain the beans.
- Chop the celery, walnuts, and tomato into small pieces.
- Cube or crumble the feta cheese.
- Combine all ingredients in a large mixing bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Pour the dressing over the bean mixture and toss to combine.
- (Optional) If you want a sweeter salad, add a tablespoon of sugar and 2 tablespoons of white vinegar to the dressing.
- Chill the salad until ready to serve.
This three-bean salad with feta cheese is a flavorful and hearty dish that can be served as a side or main course. It is best served fresh but can be made ahead of time and stored in the refrigerator for up to a day. The recipe can also be adjusted to personal preferences, such as adding more feta cheese or using different types of beans.
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White bean salad
Ingredients
For the salad, you will need:
- White beans: you can use cannellini beans, butter beans, great northern beans, or chickpeas. If using dried beans, soak them overnight before cooking.
- Cherry tomatoes: halved or quartered.
- Cucumber: chopped into small pieces or cubes.
- Red onion: sliced. If you are sensitive to raw onion, you can grate it into the salad.
- Fresh herbs: parsley, dill, basil, or mint. Roughly chop these and feel free to add other herbs like chives or cilantro.
- Feta cheese: cubed or crumbled.
Dressing
For the dressing, you will need:
- Olive oil
- Lemon juice
- Zest
- Vinegar (red wine or white)
- Oregano
- Garlic: crushed or finely minced
- Salt and pepper
Method
- Prep your ingredients: drain and rinse the beans, halve the tomatoes, chop the cucumber, slice the onion, chop the herbs, and cube or crumble the feta.
- Combine all the salad ingredients in a large mixing bowl.
- Make the dressing by adding all the dressing ingredients to a bowl or jar and whisking or shaking well to combine.
- Pour the dressing over the salad and gently toss to coat.
- Taste the salad and adjust the seasoning if needed.
- This salad can be made ahead and stored in an airtight container in the refrigerator for up to 3-5 days.
Variations
You can also experiment with adding other ingredients to your white bean salad, such as olives, bell peppers, or walnuts. If you want to include a protein source, chickpeas are a great option. For extra crunch, try roasting the beans first.
This salad is a delicious and healthy option, and the combination of white beans and feta cheese provides a good source of protein and a tangy, salty flavor. Enjoy!
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Green beans with feta, onion and roasted red pepper
Ingredients:
- Green beans
- Feta cheese
- Onion
- Roasted red pepper
- Olive oil
- Tarragon vinegar
- Salt
- Pepper
- Garlic
- Herb vinaigrette or white wine
Instructions:
- Slice the onion and red pepper into thin strips or cubes. Cut the feta cheese into cubes.
- In a saucepan, boil about an inch of water and add the green beans. Reduce the heat and simmer uncovered for 8-10 minutes or until crisp-tender. Drain the beans.
- In a skillet, heat some olive oil over medium heat. Add the sliced onion, roasted red pepper, and garlic to the skillet. Season with salt and pepper to taste. Cook until the vegetables are tender, about 5-7 minutes.
- In a large bowl, combine the cooked green beans, onion, and red pepper mixture. Add two tablespoons of herb vinaigrette or white wine to the bowl and toss lightly to combine. Alternatively, you can drizzle the olive oil and tarragon vinegar over the mixture and toss to coat.
- Add the cubed feta cheese to the bowl and gently mix it with the other ingredients. You can also sprinkle the feta cheese on top of the mixture as an accent flavor.
- Cover the bowl and refrigerate until ready to serve. Toss the salad again just before serving.
This dish can be made ahead of time, allowing the flavors to develop and intensify. It is best served fresh, but leftovers can be stored in the refrigerator for a day or two. Enjoy this delicious and vibrant salad as a refreshing addition to your meal!
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Black bean salad
To make the salad, you will need black beans, feta cheese, basil, red onion, and tomatoes. In a large bowl, mix together the black beans, feta cheese, basil, red onion, and tomatoes until well combined. You can also add in some cucumber, celery, corn, or chickpeas for extra texture and flavor.
For the dressing, whisk together olive oil, balsamic vinegar, kosher salt, oregano, thyme, lemon juice, and Dijon mustard in a separate bowl. You can adjust the amount of vinegar and olive oil to your taste preferences. Pour the dressing over the bean mixture and toss until all the ingredients are well coated.
It is best to chill the salad until ready to serve. This salad can be made a day ahead, but it is recommended to add the dressing just before serving to maintain its freshness and crispness.
You can also get creative with the recipe by substituting the black beans with garbanzo or cannellini beans. If you opt for cannellini beans, consider roasting them first for a crispy texture. Additionally, if you are not a fan of feta cheese, you can substitute it with fresh parmesan, pecorino, or mozzarella.
This black bean salad with feta cheese is a perfect dish to bring to a picnic or party, and it pairs well with corn tortillas or corn chips. It is a crowd-pleaser and will surely impress your guests!
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Frequently asked questions
Many types of beans go well with feta cheese, including black beans, kidney beans, chickpeas, white beans, and green beans.
You can make a black bean salad with feta, onions, tomatoes, and basil. To make the salad, mix together black beans, crumbled feta cheese, chopped basil, chopped red onion, and chopped tomatoes in a large bowl. In a separate bowl, whisk together balsamic vinegar, olive oil, salt, oregano, thyme, lemon juice, and Dijon mustard. Pour the dressing over the bean mixture and chill until ready to serve.
You can also make crispy black bean and feta tacos. To make the tacos, mash black beans with chili powder, cumin, salt, chopped onion, cilantro, and lime juice. Place a corn tortilla in a skillet, spread with the bean mixture and crumbled feta cheese, fold, and cook until golden and crisp.
You can make a green bean salad with feta cheese, onions, and roasted red peppers. To make the salad, blanch green beans and toss them with a vinaigrette made from garlic, oregano, and basil. Add cubed feta cheese, chopped onion, and roasted red peppers, and toss to combine.
Yes, you can make a white bean salad with feta cheese. To make the salad, drain and rinse white beans, chop cucumbers and tomatoes, slice red onions, chop fresh herbs, and cube or crumble feta cheese. Place all the ingredients in a large bowl and toss to combine. Make a dressing with olive oil, lemon juice, zest, vinegar, oregano, garlic, salt, and pepper, and pour it over the salad.
