Kidney Bean, Pepper and Feta Salad with Cumin Lime Dressing
Makes 1 serving

INGREDIENTS
150 g Red kidney beans, tinned and drained (Drained weight.)
100 g Red pepper
60 g Sweetcorn, tinned and drained (Drained weight.)
40 g Red onion
40 g Feta
20 g Pickled jalapeños
8 g Olive oil
Juice of a lime Lime juice
A teaspoon Ground cumin
A handful, chopped Fresh coriander

METHOD
1. Toast the cumin in a small dry pan for thirty seconds until it smells warm, then whisk it with the oil, lime and a pinch of salt.
2. Rinse the beans, dice the pepper, slice the onion thinly and chop the jalapeños.
3. Toss everything except the feta in the dressing and leave it ten minutes.
4. Crumble the feta over and add the coriander.

Contains milk.

RECIPE NOTES
Tinned kidney beans are 100 kcal per 100 g and 7 g of that is protein, which with the feta reaches 20 g without any meat.
It improves over a couple of hours. Made the night before, it is a good packed lunch and the feta can go in at the desk.

Full recipe: https://www.getfuel8.com/recipes/kidney-bean-pepper-feta-cumin-lime-salad
