A twist on a classic picnic salad. Made with a slightly lemony vinaigrette and garnished with feta cheese, this salad is great with grilled meats on hot summer days. And there is no cooking to heat up the kitchen.
I like to keep ingredients for this salad on hand for an easy to make last-minute side dish. Most of the ingredients are shelf-stable, and feta cheese stores really well in the freezer.
RECIPE:
Greek Four Bean Salad
1 can green beans, drained
1 can wax beans, drained
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup thinly sliced sweet white or red onions
½ of a red pepper, diced
½ cup Kalamata olives, halved
1 cup crumbled feta cheese
Dressing:
¼ cup white wine vinegar
¼ cup extra virgin olive oil
1 Tbs fresh lemon juice
1 Tbs Dijon mustard
1 clove garlic, minced
1 Tbs fresh oregano, chopped (or 1 tsp dried)
1 tsp Greek seasoning
¼ tsp sea salt
1/8 tsp fresh ground black pepper
Combine Dressing ingredients in a small bowl. Whisk to combine.
Mix all of the beans, onion, red pepper, and olives in a large bowl. Toss with dressing. Cover and refrigerate salad for at least 1-2 hours. Stir in crumbled feta just before serving, or serve feta on the side.
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