Recipe: Greek Bean Salad

GREEK BEAN SALAD

FOR THE DRESSING:
1/4 cup (50 mL) fresh lemon juice
1/4 cup (50 mL) olive oil
1 large garlic clove, minced
1 tablespoon (15 mL) chopped fresh oregano or 1/2 teaspoon (2 mL) dried
FOR THE SALAD:
1 (540 mL) can white kidney beans, rinsed and drained (about 2 cups/500 mL)
1 medium tomato, seeded and chopped coarse
1 medium English cucumber, seeded and chopped
1/4 cup (50 mL) pitted and halved Kalamata olives
1/4 cup (50 mL) crumbled feta cheese
Salt and freshly ground black pepper

TO MAKE THE DRESSING:
In small bowl, whisk together lemon juice, oil, garlic and oregano; set aside.

TO MAKE THE SALAD:
In large bowl, toss beans with dressing. Cover and let stand at room temperature for at least 1 hour, stirring occasionally.

TO SERVE:
Just before serving, add tomato, cucumber, olives and cheese to bean mixture; stir to mix. Add salt and pepper to taste.

Servings: 4
Adapted from source: Bean Harvest Cookbook by Ashley Miller