Greek Bean Salad

Another great salad. It's easy to double or triple, for a crowd, or half if you need to. There's no dressing, so you get the full flavor of the veggies. This can also be served over a bed of greens.

Greek Bean Salad

2 c. green beans, trimmed, cut to about 3 inch lengths
4 c. coarsely chopped tomato, 4-5 medium.
1 c. thinly sliced red onion
½ c. crumbled feta cheese
1 can (15 ½ oz) garbanzo beans, rinse and drained

Cook green beans in boiling water, 3 minutes. Drain and plunge into ice water. Drain. Place in large bowl.

Add remaining ingredients, mix lightly and cover. Refrigerate until chilled.

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Pasta Corn Salad

This is a great salad for a picnic or BBQ; no mayo to worry about. It's enough for a large crowd, but easy to half for home, even then you'll have some left overs. Yum, left overs.



Pasta Corn Salad


• 1 lb Mezze Penne pasta cooked
• 2 cups shredded spinach
• 3 cups white corn
• ½ cup sliced olives, (2.25 oz can, drained)
• ½ cup chopped red onion
• 1 cup Blue Cheese crumbled
• 1 cup diced celery
• 2 cup chopped, seeded tomatoes or 1 pint grape tomatoes, halved
• Juice from 1 lemon
• ½ cup extra virgin olive oil
• ½ cup chopped walnuts

1. Cook pasta, following package directions, drain thoroughly.
2. Put pasta in large bowl, immediately toss with shredded spinach.
3. When pasta and spinach have cooled, add corn, olives, onion, Blue Cheese, celery and tomatoes, tossing gently.
4. Sprinkle, then toss, with lemon juice and olive oil, season with salt and pepper. Sprinkle with walnuts.

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