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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Green, kidney and wax beans combine for a summer classic with a tasty twist. Thanks to some bold Mediterranean flavors, itâs not hard to close your eyes and imagine yourself on a Greek island. âVivian Levine, Summerfield, FL Ingredients:
2 cups frozen cut green beans, thawed |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1 medium red onion, halved and sliced |
1 can (6 ounces) pitted ripe olives, drained |
1/2 cup julienned green pepper |
1/2 cup peeled, seeded and chopped cucumber |
3/4 cup bottled greek vinaigrette |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. Combine the first seven ingredients in a large salad bowl. Drizzle with vinaigrette; toss to coat. Chill until serving and sprinkle with cheese. Serve with a slotted spoon. Yield: 10 servings.
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