s TOMATO AND FETA WHITE BEAN SALAD *****
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s TOMATO AND FETA WHITE BEAN SALAD *****
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Ingredients
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Instructions *** 8-23-17 excellent, yummy, great way to use the plentiful cherry tomatoes!!! joellyn made this , but i cut the tomatoes in half!!! *** Serves 2 to 4; makes about 5 cups 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon minced shallot Kosher salt Freshly ground black pepper 1 (15-ounce) can white beans, drained and rinsed 1 pint cherry or grape tomatoes (about 2 cups), halved 4 ounces feta cheese, crumbled (about 1 cup) 1/2 cup coarsely chopped fresh parsley leaves 2 tablespoons chopped fresh oregano leaves Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed. Recipe Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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