The Buddha's Path
Friday, March 25, 2016
Black Bean Salad with Feta and Red Peppers
Two 16-ounce cans of black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
1/2 cup of vinaigrette
1/2 cup of chopped fresh parsley
2/3 cup of crumbled feta cheese
Combine the beans, the red bell peppers, the vinaigrette, and the parsley in a mixing bowl and toss well.
Divide the salad among individual plates and top each with the feta.
A Buddhist Practitioner
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