- Amber N.
Pour 15 oz. cans of garbanzo beans, kidney beans and cannellini beans into a strainer or colander and strain and rinse under water. Set aside.
Thinly slice ½ red onion.
Slice ½ cup kalamata olives into halves or thirds.
Dice 1 yellow bell pepper into tiny pieces.
Finely chop 2 tbsp. parsley.
Slice 1 cup cherry tomatoes in half.
Gently stir all ingredients in a mixing bowl with ½ cup feta, 2 oz. red wine vinegar and 1 oz. olive oil.
Pour into a serving bowl, garnish with parsley and feta. Serve cold.