Bean Salad with Feta Cheese

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

8 ounces crumbled feta cheese

⅓ cup red onion, diced

Dressing

¼ cup olive oil

2-3 tablespoons fresh lemon juice

1 teaspoon garlic, chopped

¼ cup spinach leaves, finely chopped

Salt and pepper to taste

Combine black beans, pinto beans, feta and onion in serving bowl. Whisk together oil, lemon juice, garlic, spinach, salt and pepper; pour over salad. Toss lightly and refrigerate several hours.

Serves six to eight.

Cook's note: For an attractive appetizer, purchase 48 frozen phyllo cups, thaw and fill with (d

rained) salad just before serving.