Three Bean Salad with Feta...Guest Post from Carrie's Experimental Kitchen

It's an honor to share a recipe with you today from my friend, Carrie, at Carrie's Experimental Kitchen.  
Carrie is a wife and mother of two girls living in a small town in Northern New Jersey. Her love for cooking started when she was eight years old, and cherished the moments spent in the kitchen with all of her maternal mentors. She graduated from Johnson and Wales University with a B.S. in hotel/restaurant management and decided to start her food blog Carrie's Experimental Kitchen in April 2011 to help organize her recipes and assist her friends and family who frequently asked "What are you making for dinner?". She loves looking around the kitchen, seeing what she happens to have on hand and creating restaurant quality meals that are simple and easy-to-make at home whether you’re a kitchen novice or an experienced chef. Her first cookbook, Carrie's Experimental Kitchen: A Collection of Mediterranean-Inspried Family Meals released in Fall 2012.

Three Bean Salad with Feta

Three Bean Salad with Feta

1-15oz. Can Dark Kidney Beans, rinsed

1-15oz. Can Black Beans, rinsed

1-15oz. Can Chick Peas, rinsed

1/4 c. Red Onion, thinly sliced

1/2 c. Feta Cheese, crumbled

Dressing:

1 Lemon, juice only

2 tsp. Dijon Mustard (I use Grey Poupon)

1 tsp. Dried Oregano

1 tbsp. Parsley, chopped

1/3 c. Canola Oil

1/2 tsp. Kosher Salt

1/4 tsp. Fresh Ground Black Pepper

Directions:

1. Whisk all dressing ingredients together in a small bowl.

2. Add the beans, onion and cheese to separate bowl, then pour the dressing over the beans.

3. Mix well and refrigerate. Makes 10-1/2 cup servings.