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.
