Kidney Bean Salad
(updated on Apr 07, 2008)
Easy. Nutritious. Delicious. Need I say more?
2 Cans (19 oz) kidney beans
1 Cup feta cheese, crumbled
½ Cup black olives
¼ Cup fresh mint, chopped
1 Small red onion, chopped
½ Ontario greenhouse cucumber, sliced
2 Cloves garlic, chopped
6 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
Pinch of sugar
Salt and pepper to taste
Put all the ingredients in a large bowl and toss gently to coat. Refrigerate for at least 1 hour. Gently toss again, and serve.
