For the Girl’s Martini Night a couple of weeks ago, I wanted to bring a fresh Summer salad that would travel easily and taste great. Using some fresh vegetables and a few pantry staples, I was able to put this together in no time.
The crisp fresh taste of the cucumber combined with the creamy salty feta in a tangy dressing made for a great side dish. I ended up dipping into the leftovers in the fridge throughout the weekend and it just kept getting better and better. I’m sure that this will be a staple in my packed lunches this Fall!
What you’ll need:
4 cups Cucumber, peeled and diced
2/3 cup Red Bell Pepper, diced
1/4 cup Red Onion, slivered
1/2 cup Feta Cheese, crumbled
1 can Beans (White Kidney Beans, Black Beans, Red Kidney Beans or Black Eyed Peas)
3 tbsp Olive Oil
2 tbsp Lemon Juice
1 tsp Dried Oregano
Fresh Ground Pepper
