Garbanzo Bean, Tomato and Feta salad

Because this is such a cold and fresh salad, it goes well with lightly fried foods because it cuts the richness of the fried aspect but is the perfect compliment. I served with vegetable fritters and it was excellent.

Ingredients:
- 1 can garbanzo beans drained
- 2 small ripe tomatoes
- 1/2 large jalapeno, minced
- 1 lemon
- 1/3 cup fresh feta cheese
- salt
- pepper
- garlic powder
- olive oil




To Make:

In a large bowl,  combine garbanzo beans, diced tomatoes, feta, minced jalapeno and 1/4 cup olive oil. Mix together. Then add 1 tsp of salt, pepper and garlic powder. 


Zest 1/2 of a lemon and then squeeze the juice from the lemon into the salad. Mix together. Taste and then store in the refrigerator until ready to serve.

The NEW Baked Beans - Kidney Beans & Green Peppers

If you like Baked Beans, you will LOVE this new and improved take on the traditional "baked beans." Instead of opening up a can of baked beans, dumping them on my plate and calling it "sexy," I decided to take a can of Kidney beans and Green Peppers and make the best summer creation yet!






Kidney Beans & Green Peppers

Ingredients

- 1 can Dark Red Kidney Beans (drain the top but not the entire can)
- Olive Oil
- 1/2 green pepper, diced
- 1/2 Onion, diced
- Crushed Red Pepper flakes
- Salt, Pepper

Dice your Onions and Green Peppers and saute in 2 Tablespoons of Olive Oil in a deep pan until they are tender. About 5-7 Minutes on med. heat, stirring frequently.

Then add in your Kidney beans (again, drain the top of them) and stir together. Add in your salt and Pepper, just a dash on the top and add in 3-4 shakes of crushed red pepper. Close the lid and let this simmer together for about 10-12 minutes. Stir this mixture every 3 minutes and leave it on medium low heat.

The final product is MUCH better and tastier than regular old baked beans and it goes well with just about ANYTHING!