July 27, 2008

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.

What's cookin' at your house?,


  1. Jan, thanks for your visit in Idéias a la Carte, my recipes blog. Came again. You may use the translator mechanism to translate the recipes. Have a good week.

  2. I want to try this Jan. Thank you so much for being so generous of your recipes. Theres more reason for everybody now to visit your site.

    Tess (life is beautiful)

  3. I love salads of all kinds.



Hope you like the recipe, and thank you for commenting.