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Greek Bean Salad
About this recipe
Yet another dish with the word “Greek.” Does this mean something? Well, since they run most of our restaurants, we decided to steal a couple of their ideas.
Instructions
Into a Greek-looking bowl, put:
- 1 (19 oz.) can chickpeas (drained and rinsed),
- 1 cup cucumber (peeled and sliced),
- 1 cup green pepper (diced),
- 2 cups largely diced tomatoes,
- ½ cup white or purple onion (thinly sliced),
- a dozen big, fat kalamata olives,
- 2-3 oz. crumbled feta cheese.
Add:
- olive oil to coat,
- ½ tsp. Greek oregano, ½ tsp. Greek salt, and 1 tsp. Greek black pepper.
Toss and add:
Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in a Greek refrigerator before serving. (It’s good.)
Notes
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Greeks are very nice people who make wonderful food. They're just not that good at managing money.