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Now that summer is right around the corner (I hope I didn’t jinx us!), I’ve started looking back through some of my recipes. This one was first published almost two years ago. It’s a family favorite so I thought I’d re-publish it.
The recipe is one that my mom “doctored” up. She’s not happy with a recipe until she’s taken it and changed it so much you would barely recognize it. Right now she’s working on a carrot muffin that she’ll share once she’s done. She’s promised it will be worth the wait!
- 1 carton grape tomatoes
- 2-3 shallots
- 1 package Feta cheese
- 1 can black beans (drained and rinsed)
- 1 bottle vinaigrette dressing (your choice)
- Salt and pepper
- In a serving bowl add the grape tomatoes (halved), 1 can black beans (if you prefer you could use quinoa instead), 2-3 shallots (finely chopped), Feta cheese and parsley (finely chopped).
- Add vinaigrette dressing (it should not be overly wet) and salt and pepper to taste.