August Salad

August Salad

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1/4 C. chopped parsley

4 green onions, thinly sliced

1/4 C. chopped sweet onion

1 bell pepper, any color or combination of colors

1/4 C. lemon juice

1/4 C. extra virgin olive oil

Salt, pepper, granulated garlic or garlic powder

2 C. shredded cabbage or cole slaw mix

2 oz. feta cheese, crumbled

Whole Romaine leaves and baby spinach leaves

Tomatoes, quartered


Combine in a bowl, kidney beans, black beans, parsley, green onions, sweet onions, pepper, lemon juice and oil and toss well. Season with salt, pepper, and garlic. Add the cabbage, toss well, and sprinkle with feta cheese.  Line salad plates with whole romaine leaves and baby spinach. Place a quartered small tomato off center, spoon salad into center of tomato, trailing a little onto the leaves, and serve with a fresh crusty bread loaf.






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