Time 15m Yield 4 servings. Number Of Ingredients 12 Steps:
Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Yield 4 servings Number Of Ingredients 12 Steps:
In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint. In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper. Pour over the salad and toss to coat. Top with crumbled feta cheese. Enjoy!
Time 2h30m Yield 8 Number Of Ingredients 12 Steps:
Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl. Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
Time 15m Yield 6 servings. Number Of Ingredients 14 Steps:
In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Time 2h10m Yield 8 Number Of Ingredients 11 Steps:
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Time 15m Yield 4 1 cup, 4 serving(s) Number Of Ingredients 12 Steps:
Drain one can of garbanzo beans. Chop all other vegetables and add to beans. Mix dressing ingredients together; toss with salad. Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve. If desired, you may also add a few Kalamata olives on top of each plate.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel. Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil. Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally. To serve, sprinkle generously with dill and oregano.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend. Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.
Time 25m Number Of Ingredients 8 Steps:
Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking. Whisk oil with vinegar and mustard; season with salt and pepper. Toss beans with vinaigrette, tomatoes, scallions, and feta.
Time 15m Number Of Ingredients 8 Steps:
Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas. In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Yield Serves 6 to 8 Number Of Ingredients 11 Steps:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again. Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.) Mound salad on large shallow platter. Garnish with additional mint.
