Black Bean, Tomato & Feta Salad

This is a delicious and easy salad to throw together.

Black Bean, Tomato & Feta Salad

• 1 can (15 oz) of black beans, rinsed and drained
• about 3 cups cherry or grape tomatoes, sliced
• 1 cucumber, chopped into small pieces
• 1-2 Tbsp chopped fine Parsley
• 1/2 red onion, chopped fine. You could also chop up a bunch of spring onions
• 1/2 Cup Feta
• 3 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice
• 1 garlic clove, minced
• pinch of salt

Combine the beans, tomatoes, cucumber, parsley, onion and feta in a bowl. In a separate bowl, whisk together the oil, lemon juice, garlic and salt to make a vinaigrette. Pour the vinaigrette over the vegetables and stir together. Serve with your favorite grilled meat and some fresh fruit.

One side note: This salad is served best the first day. If there are left-overs for the next day, you might want to pour the salad through a strainer right before eating, because it gets soupy. It tasted fine the second day, but there was a lot of liquid on the bottom of the bowl.

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This post is linked to:

• $5 Dinner Challenge
• Tempt My Tummy Tuesday at Blessed with Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Real Food Wednesday at Kelly the Kitchen Kop
• Foodie Friday at Designs by Gollum
• Ultimate Recipe Swap at Life as MOM