2 tablespoons white balsamic vinegar or white wine vinegar
4 tablespoons extra virgin olive oil
1/3 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 teaspoons fresh lemon juice
Salad:
1.5 cups dry beans
1/4 cup chopped fresh mint leafs
1 medium red onion, sliced
1/2 cup feta cheese, crumbled
Preparation:
Rinse the dry beans until clean. Cover with water and soak overnight. Drain, and then add fresh water to cover. Cook over medium heat until the beans are tender, 1 to 2 hours. Drain and let cool down in salad bowl.
To prepare the dressing, whisk together the white balsamic vinegar, olive oil, black pepper, lemon juice and salt in a mixing bowl.
Toss the beans and dressing in the medium bowl, then add the fresh mint, onion slices, and feta cheese.
Before serving refrigerate for 20 minutes or more.
