Bean and Feta Salad

I have been gone for two weeks but for good reasons.  And i can’t wait to tell  you all about it tomorrow!  I have been working on a big project and it launches tomorrow.  So come back and check it out!

I have also been on vacation – I went back to my old town Boston, MA and to Cape Cod.  It was a great time but hot.  It was 90+ the whole time.  But it was great to go back and visit all my favorite places in Boston, and introduce the town to little Ella who is 19 weeks now.  Next week i will share with you my Best of Boston list.

But today it is time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was A fit and Spicy Life  which is written by Melissa who lives in Minneapolis. Love her blog and it was hard to decide what to make but i decided to make this Bean and Feta Salad.  I was looking for a filling salad that i could eat for a few days for lunch.  It was quick and tasty.  And perfect for the busy person, since you can just grab some of this and go.

Print Recipe

Bean and Feta Salad

Yield: 6 servings

Prep Time: 10 Minutes

Total Time: 10 minutes

Ingredients:

1 can (15 oz) black beans

1 can (15 oz) chickpeas

1 can (15 oz) cannellini beans

1 can (15 oz) kidney beans

1/2 bunch of cilantro, chopped

1/4 of a large red onion finely diced

3 ounces of crumbled feta

1/4 cup olive oil

2 tbsp of champagne vinegar

1tsp of Dijon mustard

Juice of 1 large lemon

1 tsp cumin

Pinch of red pepper flakes

Salt/Pepper to taste


Directions:

In a small bowl whisk together olive oil, lemon juice, vinegar, Dijon mustard, cumin, red pepper flakes. Set aside.


In a large bowl combine rinsed and drained beans, cilantro, feta, red onion and salt/pepper. Pour dressing over the top and serve immediately or after being chilled for a few hours. It tasted better chilled since the beans do have time to soak up the dressing.


Adapted from: A Fit and Spicy Life


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