Ebly – Mediterranean Salad with Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wheat (tender wheat / Ebly)
- 1 small Can (s) corn kernels
- 1 small Can (s) kidney beans
- 1 small bell pepper (s), yellow
- 1 small red pepper (s)
- 1 small onion (s)
- 1 clove garlic
- 2 tablespoon balsamic vinegar
- Chili sauce
- 1 glass feta cheese, pickled in garlic and herbs
- tomato ketchup
- salt and pepper
- 3 tablespoon oil (oil from pickled feta cheese)
Print Recipe
Pin Recipe Instructions
- Cook the Ebly according to the instructions on the packet.
- Drain the corn and kidney beans. Peel and dice the peppers and onion. Peel and press the garlic.
- Mix the balsamic vinegar, tomato ketchup, chili sauce, 3 tablespoons of the feta oil and garlic into a sauce. Season with a little salt and pepper.
- Mix the salad ingredients and refine depending on your taste. Let the lettuce steep for a few hours before you eat it.
- Tastes great with any type of meat.
- Tip: If you like it spicy, you can use a little more chili sauce or balsamic vinegar, or a little brew from the beans for a milder taste.
- Alternatively, it tastes good with rice.
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