Bean Salad with a Touch of Greek
During its 106-day journey across Canada, the Olympic Torch Relay travelled through all Canadian provinces and territories, covering more than 45,000 km. With it's journey it gathered the hearts of all Canadians to assemble for the 17 day 2010 Winter Olympic Games in Vancouver, British Columbia. The games have unified Canadians from coast-to-coast-to-coast and generated a feeling of national pride that will endure long after the flames have been extinguished. We have never seen so many Canadian flags waving uncharacteristically in the history of our country.
During the games there have been tears of tragic loss and tears of joy and pride for all nations. We will remember names like Nodar Kumaritashvili , Joannie Rochette, Sidney Crosby and so many more. The games are now over but we are happy that spectators and athletes alike came to visit . It was the moment to show people, that even if you weren’t in the stadium, you were part of the Olympic Games in Vancouver. I humbly speak for all Canadians when I say we enjoyed your stay. Thank you!!!!
To commemorate the games and it's history I offer a Greekified version of a quintessential bean salad. Grains and bean salad often call for lots of punchy ingredients. This is a loosely defined version of a Greek salad where sun-dried tomatoes step in for fresh in this "ode to winter salad" with olives, peppers and feta cheese vamping up the Greek factor. Because many of the ingredients such as olives and feta are salty I suggest making the dressing salt free.
***Bean Salad with a Touch of Greek**
Print me.....
2 cups (500 ml) cooked dry white beans, Great Northern recommended, chickpeas or cannelini beans
1/2 cup (125 ml) diced sweet red pepper, fresh or jarred
1/4 cup (50 ml) black olives, pitted and quartered
3 tablespoon (45 ml) diced sun-dried tomatoes
1/2 cup (125 ml) crumbled feta cheese
1 green onion, thinly sliced
1/4 cup (50 ml) finely chopped parsley
Dressing:
1 clove garlic, minced
1 teaspoon(5 ml) Dijon mustard
1/4 teaspoon (1 ml) dried oregano or (1 Tbsp./15 ml) fresh oregano
1/4 teaspoon (1 ml) freshly ground pepper
2 tablespoon (30 ml) wine vinegar
1/3 cup (75 ml) extra virgin olive oil
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To make dressing: In a jar with a screw top lid, shake together garlic, mustard, oregano, pepper, vinegar and olive oil. (Make-ahead: Refrigerate for up to 3 days. Shake before using.)
In a large bowl, gently combine beans, red pepper, olives, tomatoes, green onion and feta. Drizzle dressing over bean mixture; toss to combine. (Make-ahead: Refrigerate in an airtight container for up to 2 days.) Add the parsley and toss.
Serves 4 -6
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