Olive and Bean Salad

1 6 ounce can large pitted ripe olives, drained

1 15 ounce can cannellini beans, rinsed and drained

4 ounces crumbled feta cheese

1 medium tomato, chopped

1 cup cucumber

1/2 cup chopped red onion

1 cup Greek vinaigrette salad dressing

Cut olives in half lengthwise, place in large bowl. Add remaining ingredients to bowl, toss to coat. Salt and pepper to taste. Refrigerate, covered, for 1 hour or until ready to serve. 


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