In case it wasn't clear yet, I love feta! It is a great way to add cheese to a dish without adding crazy amounts of fat. And it is tangy enough to add lots of flavor! This salad is my interpretation of a kidney bean salad found in the Greek Sampler sold in the hospital cafeteria (of all places!). The cafeteria actually has some great choices and great flavors but the prices can be outrageous. I often find myself craving this salad (served in the Sampler with a side of cous cous, pita bread and hummus) so I decided to try to remake it at home. It mixes canned ingredients with fresh to make a flavorful and comforting salad that can be a side dish or stand alone as a vegetarian main course. It also makes a great dip with crackers or tortilla chips!
Kidney Bean & Feta Salad
Makes 6 servings
WW PointsPlus: 4
Ingredients:
1 can Kidney Beans, drained and rinced
4 oz feta cheese, crumbled
1 large tomato, finely diced
1/2 sweet bell pepper (red or orange are my favorites), finely diced
1 garlic clove, minced
1/2 tsp oregano, dried
1/4 tsp Italian seasoning
fresh cracked black pepper
1/2 lemon, juiced
1 Tbsp extra virgin olive oil
Directions:
In a medium sized bowl, combine the veggies and season with garlic, pepper, Italian seasoning and oregano. (NOTE: fresh oregano or garlic powder are both good substitutes. Be sparing with the garlic to avoid overpowering the dish) I avoid adding salt to this dish since the cheese and canned beans are both high in salt. But season to your taste.
In a small bowl combine the lemon juice and olive oil.Drizzle over salad and toss well. It can be eaten immediately, but is often better the next day.
Enjoy alone or serve with pita bread and hummus.
