Harvest Bean Salad

SPECIALS FLYER 11/3/2014

WWW.APPALACHIANNATURALS.COM

 

INGREDIENTS

2 C      Cooked Black-eyed Peas (rinsed)

2 C      Cooked small red beans

2 C      Fresh green beans

1C       Purple cabbage shredded & rinsed

1          Red bell pepper seeded & diced

1          Yellow bell pepper seeded & diced

2           Tomatoes (diced)

6 oz      Kalamata olives (pitted and coarsely chopped)

24         Asparagus stalks

12 oz    Appalachian Naturals Honey Balsamic Vinaigrette

12 oz    Feta cheese

DIRECTIONS

Prep: Cut a half  inch off the bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain.

Combine beans, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours.

When ready to serve add vinaigrette and toss well. Top with crumbled feta cheese.