Greek Bean Salad

Essential Everyday

1 (6 ounce) can large pitted ripe olives, drained

1 (15 ounce) can cannellini beans, rinsed and drained

4 ounces crumbled feta cheese

1 medium tomato, chopped

1 cup chopped cucumber

½ cup chopped red onion

1/3 cup Greek vinaigrette dressing

Cut olives in half lengthwise; place in large bowl.

Add remaining ingredients to bowl; toss to coat. Salt and pepper to taste.

Refrigerate, covered, 1 hour or until ready to serve.

I took this to a potluck so I only got a quick shot before I dumped the feta on it and ran.

My Rating: 4/5 "This is both substantial and refreshing. The beans and olives are nice and earthy while the other veggies add happy crispness. I had to substitute a red wine vinaigrette for the Greek dressing thanks to limited grocery store options, but I threw in a little lemon juice and everything came out just dandy."