Cannellini and Feta Salad
1/2 cup petite frozen green peas
1 15-oz. can cannellini beans, rinsed and drained
1/2 cup fresh mint, chopped
1 red bell pepper, seeded and chopped
1 garlic clove, minced
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tsp. fresh oregano, chopped
1/2 cup feta cheese, crumbled
salt and pepper to taste
In a large serving bowl, combine all
the ingredients and toss.
Adjust salt and pepper and let stand at room temperature for
30 minutes before serving.
