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Greek Bean Salad
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Description
This “salad” is a summer favorite as it gets better and better as it marinates in the dressing, travels well, and can be used as a salad or as a filling for pita bread. It can be made with fresh herbs or dried (the recipe uses dried, so adjust accordingly if you use fresh).
Ingredients
- FOR THE DRESSING:
- ¼ cups Red Wine Vinegar
- 3 Tablespoons Extra Virgin Olive Oil
- ½ teaspoons Dried Dill Weed
- ½ teaspoons Dried Basil
- ¼ teaspoons Dried Oregano
- Black Pepper To Taste
- ¼ cups Chopped Parsley
- _____
- FOR THE SALAD:
- 12 ounces, weight Garbanzo Beans Drained
- 1 whole Green Pepper, Seeded And Diced
- 1 whole Medium Tomato, Diced
- ½ whole Red Onion, Diced
- 1 cup Feta Cheese, Crumbled
- ¼ cups Stuffed Green Olives, Sliced
Preparation
1. Combine the dressing ingredients.
2. Add the diced vegetables to the drained garbanzo beans.
3. Toss vegetables and beans with the feta and olives. Pour dressing over everything and marinate for four hours (or less if you’re in a hurry, but it will improve as the flavors marry).
Serve as a salad on a bed of lettuce, or in pita bread as a sandwich.
This travels well and is great to take out on the boat, to a picnic, or for a first course of a Greek dinner. Versatile! A summer favorite, but good anytime.
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