For Sunday dinner we decided to give the company a run for their money. While the Greek garbanzo bean salad was not the most popular item, it was definitely the most beautiful. In the 11th hour Neil whipped up a batch of pineapple jello because he thought we’d run out of brownie dessert.
INGREDIENTS
- 2 (15 ounce) cans garbanzo beans, drained
- 2 cucumbers, halved lengthwise and sliced
- 3 tomatoes, chopped
- 1/2 red onion, chopped
- 1 (15 ounce) can black olives, drained and chopped
- 1 ounce crumbled feta cheese
- 1/2 cup Italian-style salad dressing
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 1 hour before serving. Serve chilled.
Neil was pretty protective of the feta, he kept insisting that they wouldn’t like it & that we shouldn’t waste it. Really, he is just a cheese fiend (ie one who is addicted to something: a dope fiend.) and wanted to hoard it for himself. Can’t blame him though, behind the mask of politeness I think they were gagging.
Luckily I saved him 1/2 the delicious rarity for his breakfast snack. (Yes, he does actually eat feta sandwiches for breakfast. FIEND, I tell you fiend.)
Looks delish!!
Post this recipe on our family blog!!
xoxo
mom
from one fiend to another, neil, i see nothing untoward about a feta breakfast treat. kate, i am delighted to see that we have come a long way from the marshmallow mateys of our nutritionally-bleaker past…that salad looks dank, i am going to make it myself. soon. maybe tomorrow. tonight is fish tacos. this post is becoming boringer by the minute, but let it be said, i can’t wait for an august potluck! miss y’all.
We just made this recipe…it was delicious! Thanks for the hookup!