It May not be Greek…

…but it’s close enough for me!

We’re kicking off September here with an unwelcome bout of heat. Yes, it’s normally considered to be hot here in September by most normal folk, but we’d been blessed with a relatively temperate August (which, for here, means many days below 100F/37.7C), so the heat now feels like a slap in the face.

Even though Labor Day weekend is traditionally a holiday for grilling out, we had no desire to grill, so I made us some delicious Pork Gyros in the CrockPot.

Ah, gyros. I love, love, LOVE a gyro sandwich. And I love, love, love saying it, too, as most of my loved ones have difficulty with this delicious word, although to me, it’s easy enough to say in English: like “hero” but with a “year” sound instead of a “hear” sound. 🙂

While we LOVE these divine gyros, I always struggle a bit with what to serve along with them. French fries are often a traditional accompaniment, but I was in the mood for something lighter and cooler.

Sliced Tomato, Sliced Cucumber, and Kidney Bean-Feta-Cabbage Salad Await Their Gyro! 😉

After some Googling, I got inspired by a recipe on the Bush Bean’s website for Red Bean Salad with Feta and Peppers.  The feta cheese and lemon-rich dressing made me think immediately of Greek-style foods. To make it mine, I opted for coleslaw mix instead of chopping cabbage, changed up the dressing, changed the proportions a bit, and added in Kalamata olives.

This salad can serve as a side dish or as a main — it just depends upon how much you eat! It makes for a pretty presentation and will keep well in the ‘fridge for a few days. I mean, look at it — doesn’t it look festive?

Festive Kidney Bean-Feta-Cabbage Salad

Is it an “authentic” Greek salad? No. But yummy? Absolutely!! You’ll be drinking ouzo and air-playing a bouzouki while you dance in your kitchen! (Go on, give it a try — it’s fun!!)


Kidney Bean-Feta-Cabbage Salad (Number of servings depends upon heartiness of appetites and whether you eat it as a side or a main)

For the salad:

  • 1 can (14-15 ounces) red kidney beans, rinsed and drained
  • 2 cups coleslaw mix or chopped/shredded cabbage
  • 1 bell pepper, seeded and chopped (you can use any color, but one that contrasts with the cabbage and parsley will be prettier)
  • 2 green onions, chopped
  • One 4 ounce package feta cheese, crumbled (I used reduced-fat)
  • 1/3 cup fresh parsley, chopped (eye-ball it)
  • 12 to 16 Kalamata black olives

For the dressing:

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Squirt of Dijon mustard
  • Minced garlic to taste (equivalent of one to three cloves)
  1. In a medium-sized bowl, gently toss all salad ingredients together.
  2. Pour all dressing ingredients into a jar with a tight-fitting lid and shake until blended. OR, whisk dressing ingredients together in a small bowl or food processor/blender.
  3. Drizzle dressing over salad and gently toss.
  4. Keep refrigerated. Gently stir/toss before serving. It will have the fullest flavor if you let it lose some of the chill from the ‘fridge before serving.



About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Main Dish, Salad, Side Dish, Vegetarian/Meatless and tagged , , , . Bookmark the permalink.

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