A delicious, Mediterranean-style
feta, tomato and white bean salad with fresh dill and lemon.
Feta
and White Bean Salad
- 1/4 cup lemon juice
1/4 teaspoon pepper
1/4 cup olive oil
5 1/4 cups cooked, drained white beans, or 3 (16-ounce) cans,
drained and thoroughly rinsed
3/4 cup thinly sliced green onion
1 pound tomatoes (2 large), seeded and diced
1 cup (6 ounces) crumbled feta cheese
1/4 cup chopped, fresh parsley
2 tablespoons chopped, fresh dill or 2 teaspoons dried
- Mix the lemon juice and
pepper. Beat in the oil; reserve.
Combine the remaining ingredients. Fold in the reserved dressing.
Chill to marry the flavors. Serve at cool room temperature.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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