Chopped Holiday Salad

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Prep:  30 minutes  Chill: 2 hours (I make it the day before)

     1 15 to 19 oz. can cannellini beans (white kidney beans), rinsed and drained

     4 ounces feta cheese, cubed or crumbled

     2 or 3 sweet bell peppers of different colors (red, orange, yellow), seeded and cut into bite-sized chunks (keep separated by color)     

     1 medium cucumber, cut into bite-size chunks (3 cups)

     1/2 of a 16 oz. pkg. radishes, halved or quartered (1 1/2 cups)

     1/4 cup chopped flat leave parsley for garnish

For the dressing:

     1/4 cup olive oil

     1/4 cup lemon juice

     Honey (about 1 Tbsp)

     Coarse Salt (about 1/2 tsp)

      Cracked black pepper (about 1/4 tsp)

Directions:

Place each vegetable of a different color into a quart plastic bag.  Don't forget to put the cannellini beans in a bag, too.  (I've done that.)  Then whisk together the dressing ingredients and pour a bit into each bag, using  Let marinate a few hours or overnight in the refrigerator.  Before serving, cut a corner from each bag and drain the liquid, then arrange the vegetables in rows displaying the beautiful colors.  I like to use a big ol' white serving dish to make those vibrant colors pop! 

I eat a lot of this for Thanksgiving dinner.  I might taste the turkey but it's these beans I go for.  And of course, I eat most of the other items, especially the dressing.  Oh, the dressing!!

Happy Thanksgiving to you and yours and thank you for reading my stuff.  I love your questions and comments and be sure to subscribe on the contact page so you can win the OXO Tong drawing.

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