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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy! Ingredients:
2 (15 1/2 ounce) cans cannellini beans, drained & rinsed |
1 pint grape tomatoes, quartered |
3 small pickling cucumbers, peeled & chopped |
2/3 cup kalamata olive, pitted & halved |
6 ounces feta cheese, crumbled (i used feta with basil & tomato) |
1/4 teaspoon salt, to taste |
1/4 teaspoon black pepper, to taste |
2 large garlic cloves, chopped |
1/2 cup fresh lemon juice |
1/3 cup olive oil |
1 teaspoon dried oregano or 2 tablespoons fresh oregano |
Directions:
1. Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
2. Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
3. Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
4. Serve at room temperature.
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