• 1 15-oz. can of red kidney beans, drained and rinsed
  • 1 15-oz. can of garbanzo beans/chick peas, drained and rinsed
  • 16 cherry or grape tomatoes, halved
  • 8 oz. crumbled feta cheese
  • 1 small onion, chopped fine
  • 1 small green pepper, seeded and chopped
  • 3/4 cup Italian parsley (stems removed), chopped fine
  • Store-bought Greek dressing or homemade vinaigrette


Yield: Six to eight servings

Combine all ingredients except dressing in a large bowl. Add enough dressing to gloss the salad, and blend well. Refrigerate at least a few hours.

For best flavor, remove from fridge and let stand to take the chill off. Before serving, top with a little more crumbled feta and a few sprigs of parsley.