Recipe: Cannellini Bean Salad with Feta Cheese and Mint

CANNELLINI BEAN SALAD WITH FETA CHEESE AND MINT

"This salad looks almost like a bowl of confetti. Sweet green peas, red and yellow peppers, and fresh herbs all add zesty flavors and vibrant color. The combination of crumbled feta and chopped mint gives a Mediterranean flair to the white beans. I always keep cans of cannellini beans in the pantry. The beans are a good source of protein and fiber, but what I like best about them is how well by absorb flavors and can be turned into any number of delicious salads and side dishes just by varying the seasoning."

1/2 cup fresh baby green peas or thawed frozen green beans
1 (15 ounce) can cannellini beans, drained
1/2 cup packed fresh mint leaves, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 garlic clove, very finely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon red wine vinegar
1 1/2 teaspoons finely chopped fresh oregano (optional)
1/4 cup crumbled feta cheese
Kosher salt and freshly ground pepper

If using fresh peas, put about an inch of water in a small saucepan. Add a pinch of salt and bring to a boil. Add the peas and simmer, uncovered, until bright green and just tender, about 3 minutes.

In large serving bowl, toss together the peas, beans, mint, red and yellow pepper, garlic, oil, vinegar, oregano (if using) and feta. Taste for seasoning and adjust with salt and pepper. Let the salad stand for 30 minutes.

Toss again gently before serving.

Makes 4 servings
Adapted from source: The Wine and Food Lover's Diet by Dr. Philip Tirman