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.