Thursday, March 11, 2010

Drop, Stir, Done!

If you need a quick lunch or side dish, you might try this little bean salad. Serve by itself, over salad grains, or eat it in a wrap. It tastes even better the next day!

Quick Mediterranean Bean Salad
  • Juice of half a lemon
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. dried oregano
  • Pepper
  • 1/4 cup crumbled feta cheese
  • 1 can red or white kidney beans
  • A handful of grape tomatoes, halved
Put the first four ingredients in a bowl or storage container and blend. Add the remaining ingredients and stir until well coated. Taste and adjust seasonings, if needed.

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