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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I came up with this one day when I was in the mood for a 'non-traditional' tossed salad, and found out my lettuce had gone bad. I ate the 'toppings' instead, and liked it better! You can use scoops of this to top a green salad, if you prefer. The recipe halves nicely, as well. Ingredients:
1 (15 ounce) can garbanzo beans, drained and rinsed twice |
1 (15 ounce) can red kidney beans, drained and rinsed twice |
2 (15 ounce) cans quartered artichoke hearts, drained |
2 large cucumbers, chopped |
2 large tomatoes, chopped |
1 (8 ounce) package feta cheese |
2 tablespoons chopped fresh dill |
1/2 cup fat free italian-style dressing (such as wishbone®) |
2 (15 ounce) cans sliced beets, drained |
Directions:
1. Combine garbanzo beans, red kidney beans, and artichoke hearts in a large bowl.
2. Top bean mixture with cucumbers and tomatoes.
3. Crumble feta cheese over the top.
4. Sprinkle dill onto feta cheese layer.
5. Stir Italian dressing into the mixture.. Arrange beets around the sides to serve.
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