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Author Notes: This was one of my first non-lettuce salads and evolved from a chickpea recipe once I realized that I am not a fan of chilled chickpeas —AmandaE
- 28 ounces cannellini beans, rinsed and drained
- 1/2 cup red onion, diced
- 1/2 cup carrot, shredded
- 1/3 cup feta cheese, crumbled
- 2 sprigs cilantro, diced
Balsamic Vinegrette Dressing
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon brown mustard
- 1 garlic cloves, minced
- 1/4 cup EVOO
- dashes black pepper
- In a small container that has a lid, mix together all the ingredients for the dressing. Put the lid on and shake well. Set aside
- In a large container mix together the beans, onion, carrot, and cilantro. Pour on the dressing, stir and then fold in the feta cheese. Season to taste with some fresh ground pepper.
- Place salad in fridge for at least 30minutes, then Serve! Goes great as a side salad or serve on top of ciabatta bread for a healthy vegetarian sandwich.
- This recipe was entered in the contest for Your Best Picnic Dish
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