Tuesday, April 17, 2012

Bean Salad with Olivado Acocado Oil

4 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
1 teaspoon Dijon Mustard
1 garlic clove
salt and pepper to taste
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1 cup diced cucumbers
1 14-ounce can mix beans, rinsed
1/2 cup diced red bell pepper
1/4 cup crumbled feta cheese
1/4 cup slivered red onion

Whisk oil, lemon juice, oregano, Dijon, salt and pepper in a large bowl until combined.

Add remaining ingredients; toss to coat.

Serve at room temperature or chilled. Keep well in the fridge for couple days.

1 comment:

Rita said...

I needed a new bean salad; thank you.