Mediterranean Bean Salad
Servings : 25 Portions
Calories : 50kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spoon
- Spatula
- Mixing Bowl or Pan
Ingredients
- 250 gm Cucumber fresh, diced
- 200 gm Corn Niblets fresh or canned, drained
- 200 gm Mixed Beans canned, drained
- 150 gm Roma Tomatoes fresh, diced
- 100 gm Red Onions fresh, diced
- 35 ml Apple Cider Vinegar
- ½ tsp Oregano dried
- 250 gm Feta Cheese crumbled
Instructions
- Wash all fresh vegetables. Peel red onions. Uniformly dice all vegetables to approximately the same size. Drain mixed beans.
- In a large bowl, combine all ingredients except for the English cucumbers, tomatoes and feta cheese and mix with a spatula.
- Add the remaining ingredients.Serve Cold as a side dish to any entrée.
- Bulk: Portion into service dishes or leave in bulk for dining room service.Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
- Garnish: Finely chopped herbsFood Accompany: Any appropriate entrée
Notes
