The season for fresh beans is still relevant and some varieties will be on the stalls of merchants until mid-November. So why not take full advantage of you concocting a salad ultra-tasty and nutritious ?!

I love the beans and fresh they are even better ! Beans borlotti have a nice colour marbled with violet and white and are very tasty, I wanted to associate them with tomato confit, house and a bit of feta cheese for more taste (I know I will lose !!!) !

Too girly, right ?!

Willing to shell ?!

Bean salad borlotti, tomato confit, and feta grilled

Ingredients (for 2 people)

  • 250 g of beans borlotti fresh weight (hulled)
  • 50 g of feta cheese
  • 100 g of tomato confit house
  • Fresh thyme
  • 1 drizzle of olive oil
  • 1 drizzle of balsamic vinegar
  • Salt and pepper


For the recipe of tomato confit, it is here !

Écossez the beans and put to cook in boiling salted water for about 30 minutes (taste to see if the consistency is good because the cooking time may vary depending on the variety). Drain and let cool.

Preheat the oven mode grill.

Place small pieces of feta on a baking sheet and bake for 2-3 min, just the time to brown the feta. Book.

Mix the beans, feta and tomatoes, sprinkle with fresh thyme and season with a drizzle of olive oil, a dash of balsamic vinegar as well as salt and pepper.

Good salad !

Written by Doc

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