Ingredients:
3 tbsp. olive oil
1 tbsp. fresh lemon juice
1 tbsp. tomato paste
1 tbsp. vinegar
1 tbsp. cooked and diced cabbage
6 ounces thin green beans
1 can cannelini ( or soya) beans
1 can red kidney beans
2 medium chopped tomatoes
4 ~ ounces feta cubes
Salad greens
Directions:
Put 3 tbsp. olive oil, 1 tbsp. fresh lemon juice, 1 tbsp. tomato paste, 1 tbsp.
vinegar and 1 tbsp freshly cooked and diced cabbage in a bowl.
Cook 6 ounces thin green beans in boiling, lightly salted water until just cooked
... about 4-5 minutes. Drain and refresh under cold water ... pat dry.
Add green beans, soya (or cannelini) beans and red kidney beans to the
dressing .... stirring to mix. (if using canned beans, it's best to rinse and drain to
wash away preservatives ... when beans no longer have bubbles in them, they're
clean)
Add 2 chopped tomatoes and 4 Yz ounces of feta cubes to the mix, tossing gently
to coat in dressing.
Serve on a bed of greens.