Feta and White Bean Salad
- ¼ cup lemon juice
- ¼ teaspoon pepper
- ¼ cup olive oil
- 5¼ cups cooked, drained white beans, or 3 (16-ounce) cans, drained
- ¾ cup thinly sliced green onion
- 1 pound (2 large) tomatoes, seeded and diced
- 1 cup (6 ounces) crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh
- dill or 2 teaspoons dried dill
Instructions:
The colors are pale, but the flavors in this winter mix are vivid and fresh.
- Mix the lemon juice and pepper. Beat in the oil; reserve.
- Combine the remaining ingredients. Fold in the reserved dressing. Chill to marry the flavors. Serve at cool room temperature.