Butter Bean, Olive, Feta Salad 2009 - cooking recipe

Ingredients

4 tomatoes
4 tablespoons olive oil
1 lemon, juice of
28 ounces canned butter beans or 28 ounces lima beans, drained
1/2 cup pitted ripe black olives
1 small red onion, sliced thin
1 1/2 cups feta cheese, crumbled
fresh parsley
salt
pepper

Preparation

Chop one tomato and place in food processor or blender.
Add the olive oil and juice from the lemon.
Process until smooth.
Cut the remaining three tomatoes into nice bite size wedges.
Place the drained canned beans and tomato wedges , olives, onion slices, feta cheese, and fresh roughly chopped parsley salt and pepper in a serving bowl or platter.
Toss in the tomato dressing.
Serve with toasted crusty roll, or pita bread is nice too.