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
Ingredients
- Salad
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28 ounces
cannellini beans, rinsed and drained
-
1/2 cup
red onion, diced
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1/2 cup
carrot, shredded
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1/3 cup
feta cheese, crumbled
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2 sprigs
cilantro, diced
- Balsamic Vinegrette Dressing
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2 tablespoons
balsamic vinegar
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1/4 teaspoon
brown mustard
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1
garlic cloves, minced
-
1/4 cup
EVOO
-
Dash
black pepper
Directions
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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
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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.
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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.
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