Pat McCreight
TVWBB Pro
In an effort to provide healthier side dishes to compliment my bbq, I have decided to make the following recipe this weekend:
• 2 Cans of Cannellini Beans
• 2 Celery Stalks
• ½ Red Onion
• 1 Yellow or Orange Pepper
• 3 Large Tomatoes
• 1 Cucumber
• ½ Cup Feta
• 5 T Balsamic Vinegar
• 2 T Olive Oil
• 1 1/2 t Kosher Salt
• 1 t Oregano
• 1/2 t Black Pepper
Drain the two cans of cannellini beans and place them in a large bowl. Chop two celery stalks and dice a ½ of a red onion and add them to the large bowl. Seed and dice the yellow pepper and add it to the bowl. Seed and dice three large tomatoes and one cucumber and mix them with the other ingredients in the bowl.
Mix 5 T of vinegar and 2 T of oil together along with the salt, pepper and oregano. Pour the dressing over the other ingredients, mix well. Chill for at least one hour, mix again. Serve.
• 2 Cans of Cannellini Beans
• 2 Celery Stalks
• ½ Red Onion
• 1 Yellow or Orange Pepper
• 3 Large Tomatoes
• 1 Cucumber
• ½ Cup Feta
• 5 T Balsamic Vinegar
• 2 T Olive Oil
• 1 1/2 t Kosher Salt
• 1 t Oregano
• 1/2 t Black Pepper
Drain the two cans of cannellini beans and place them in a large bowl. Chop two celery stalks and dice a ½ of a red onion and add them to the large bowl. Seed and dice the yellow pepper and add it to the bowl. Seed and dice three large tomatoes and one cucumber and mix them with the other ingredients in the bowl.
Mix 5 T of vinegar and 2 T of oil together along with the salt, pepper and oregano. Pour the dressing over the other ingredients, mix well. Chill for at least one hour, mix again. Serve.