Greek Veggie Salad
- ¼ cup sweet onion or shallots, thinly sliced
- 2 cups grape or Roma tomatoes, halved or quartered
- 1 seedless cucumber, peeled and chopped
- 1 cup cooked no-salt kidney beans
- Optional: ½ cup black olives
- 6 oz feta cheese, divided
- Optional: Marinated artichoke hearts (select a low-sodium brand)
- Combine all ingredients except 3 oz of the feta cheese. Pour Greek dressing over the top and let the mixture marinate at least ½ hour, or overnight. Top with the remaining 3 oz feta cheese when you serve.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/greek-veggie-salad/
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