Summer Bean Salad
Beans – a couple of cups, washed, trimmed and cooked until tender crisp (steam or nuke for 2–3 minutes)
Feta cheese, crumbled
Red bell pepper, sliced thinly
Red onion, sliced thinly
Chopped herbs; I used the basil and parsley I grew, but you can use any combination
Radishes, cut into matchsticks
Extra virgin olive oil
Vinegar (I recommend white, wine or cider vinegar over balsamic, but use what you like)
Sea salt
Cracked black pepper, to taste
Toss all ingredients together, season with salt and pepper to taste.Let chill for about 30 minutes before serving to let ingredients mingle and set.
From Thebestofthymes
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