Koyo Berry Salad

This vibrant dense bean salad pairs creamy cannellini beans with juicy Koyo Berries, fresh basil, and feta for a hearty yet refreshing bite. The dressing comes together right in the jam jar, using Oishii Strawberry Yuzu Preserves to add subtle sweetness and depth. 

Ingredients:

1 tray Koyo Berries, quartered 

1 15.5oz can of cannellini beans 

¼ red onion, thinly sliced

2 TBS basil, thinly sliced 

2 TBS feta cheese

2 TBS Oishii Strawberry Yuzu Preserves 

¼ cup apple cider vinegar 

½ cup olive oil 

2 teaspoons salt 

2 teaspoons chilli flakes 

Steps:

1) Rinse beans and add to a large bowl with berries, onion, basil, and feta cheese. 

2) Add apple cider vinegar, olive oil, salt, and chilli flakes to the jam jar and shake vigorously. 

3) Pour the dressing over the salad and mix well.