A terrific Mediterranean-style garbanzo bean salad with feta cheese, sun-dried tomatoes and fresh thyme.

Garbanzo Bean Salad with Feta and Sun-Dried Tomatoes

3 cups cooked garbanzo beans (chickpeas) or canned beans, rinsed and drained
1 small cucumber, peeled, seeded, and diced
3/4 cup (about 5 ounces) crumbled feta cheese
2 tablespoons sun-dried tomatoes (not oil-packed), coarsely chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons balsamic vinegar
1 teaspoon extra-virgin olive oil

1. In a large bowl, combine all of the ingredients, tossing well. Cover and refrigerate for several hours, or until ready to serve.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.