 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a delicious salad filled with flavors. Great for lunch. Make it in bulk (without tomatoes, add tomatoes right before serving) and store in the fridge for up to 4 days. Ingredients:
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (15 ounce) can kidney beans, drained and rinsed |
2 medium red peppers, diced |
1/2 small onion, diced |
4 artichoke hearts, diced |
2 stalks celery, diced |
1/2 cup green olives, diced |
2 persian cucumbers, diced |
5 plum tomatoes |
5 -7 ounces feta |
1/4 cup cilantro, chopped |
2 tablespoons oregano |
cayenne pepper |
1/4 cup olive oil |
red wine vinegar |
Directions:
1. Heat oven to 400 degrees. Place feta on a large enough piece of aluminum foil so that you may wrap the feta in it. Sprinkle the oregano on top of the feta and pour the olive oil on top and around it. Bake for 5-7 minutes or until feta is soft, but not falling apart.
2. Add all of the vegetables together in a large salad bowl. Mix in the warm feta and pour the olive oil on top. Sprinkle with cayenne pepper and add some wine vinegar, to taste. ENJOY!
|
|