Armenian Bean Salad

Ellen Bottiny

The best salad on the 4th of July Table

  • 1 15 oz. can red kidney beans, drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 small onion chopped
  • 1 small green pepper, chopped
  • ½ cup finely chopped parsley
  • 16 cherry tomatoes

vinaigrette:

  • ½ cup olive oil
  • 1 ½ T red wine vinegar
  • 1 ½ t Dijon mustard
  • 1 ½ t salt
  • 1 ½ t lemon juice
  • ½ t confectioner’s sugar
  • ¼ to ½ lb. Feta cheese

Combine all ingredients (except cheese) and refrigerate.  Bring to room temperature and sprinkle with cheese.

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