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A fresh and colourful salad that is wonderful for a light lunch, side dish or main course from the kitchens of  yiff-the-cook

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FREAKIN YUM.

This is where my peppers & onions went. Black beans, great northern beans, and kidney beans with feta cheese, black olives, bell peppers and onions, tossed in a light vinaigrette made with white wine vinegar and olive oil. THIS IS HEALTHY RIGHT?!?!

Mac apple, they are also delicious. I didn't have anything else to garnish with. =|

Also, it was overcast when I took this to the window for a photoshoot, and now it's sunny again! Curse you, untimely clouds...

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RECIPE TIME

1 can each, drained and rinsed:
. dark red kidney beans
. light red kidney beans
. great northern (white) beans
. black beans
. small can black olives, sliced

1 each, diced:
. green bell pepper
. red bell pepper
. yellow bell pepper
. red onion

crumbled feta

vinaigrette:
. white wine vinegar
. italian seasoning tt
. garlic powder tt
. salt & pepper tt
. olive oil*

Combine veggies and beans. In separate bowl, add vinegar and spices. Briskly whisk in oil until emulsified (it will turn to a lighter color and get thicker). Pour over salad mixture and toss to coat. Add feta before serving.

* Olive oil has a tendency to solidify in the fridge. If you're making this ahead of nomming time, I suggest using canola oil.

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