Three Bean Salad
Put the first five ingredients in a bowl. Add the vinegar and toss together. Season with salt and pepper. Let sit in the fridge for at least 30 minutes. Mix in the feta and oregano before serving.
Ingredients
- 16 oz can chickpeas, rinsed and drained
- 16 oz can black beans, rinsed and drained
- 6 oz can red kidney beans, rinsed and drained
- 1/2 red pepper, quartered lengthwise and then cut into smaller chunks
- 1/4 cup grape tomatoes, quartered
- 2 ears of cooked corn, kernels removed from cob (suggestion: grill the corn instead of boiling, but either will work)
- 1/2 cup white vinegar
- 1/3 cup fresh oregano leaves
- 3/4 cup Euphrates feta, crumbled
- Salt and pepper, to taste