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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
ounces cannellini beans, rinsed and drained
cup red onion, diced
cup carrot, shredded
cup feta cheese, crumbled
sprigs cilantro, diced
Balsamic Vinegrette Dressing
tablespoons balsamic vinegar
teaspoon brown mustard
garlic cloves, minced
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