Chopped Holiday Salad
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)
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.