Mediterranean Bean Salad
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.
Find a Doctor
The right provider is in our network
Search more than 1,200 providers in our network.