Bean Salad with Feta Cheese

Ingredients

450 grams Feves frozen - also called broad beans, fava beans, horse beans

1 bunch chives, minced (I used thinly sliced red onion instead and really liked it)

1 large tomato, seeded and diced

1T Dijon mustard

3-4 T Balsamic vinegar

2 cloves garlic minced

¾ cup of olive oil

Salt and pepper to taste

Feta cheese, crumbled

Procedure

1. Prepare the Feves according to the package directions. We micorwaved the beans for about 8 minutes.
2. Drain cooked beans and place in a serving bowl and let them cool to room temp.
3. Add the chopped tomato and minced chives or red onion.
4. Prepare the vinaigrette. Combine the mustard and the vinegar in a bowl. Slowly drizzle in the olive oil, whisking until emulsified. Add garlic and season with salt and pepper.
5. Toss the combined vegetables with your desired amount of the vinaigrette to taste.
6. Sprinkle with the crumbled Feta and toss gently to combine.
7. Serve at room temp.