Kate’s Blog

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

1. 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.)

This entry was posted on Monday, June 11th, 2007 at 10:06 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.