ITALIAN BEAN SALAD

heart healthy

with cherry tomatoes

- Christina H.

READER REVIEW

"Amazing recipe! Healthy, delicious and beautiful too!!"


15 oz. can garbanzo beans 15 oz. can cannellini beans 15 oz. can kidney beans ½ cup red onion ½ cup kalamata olives 1 yellow bell pepper 2 tbsp parsley 1 cup cherry tomatoes ½ cup crumbled feta 2 oz. red wine vinegar 1 oz. olive oil

INGREDIENTS

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.

1.

Thinly slice ½ red onion.

2.

Slice ½ cup kalamata olives into halves or thirds.

3.

Dice 1 yellow bell pepper into tiny pieces.

4.

Finely chop 2 tbsp. parsley.

5.

Slice 1 cup cherry tomatoes in half.

6.

Gently stir all ingredients in a mixing bowl with ½ cup feta, 2 oz. red wine vinegar and 1 oz. olive oil.

7.

Pour into a serving bowl, garnish with parsley and feta. Serve cold.

8.