Greek Veggie Salad
 
Ingredients
  • 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)
Instructions
  1. 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/