Feta Chick Pea Salad

This is in response to Raingod’s goat cheese enchiladas.

2 Cans of Garbanzo/Chick Peas

1 Can of sweet, non cream-style corn

1 Can of small or medium, pitted black olives

1 tommato

1 small red onion

1 Athenos Package of Crumbled Feta

1/2 Green or red pepper

5-6 “Pinches” of basil or Italian seasoning

Olive Oil

Red Wine Vinegar

In a large bowl, pour a very large and unscientific amount of olive oil. Count 4 to 5 seconds out load. Pour a lesser amount of red wine vinegar in. Add the pinches of basil/Italian Seasoning. Whip it with a teaspoon, so that the oil and vinegar are mixed together, along with the spices. Cut up the vegetables into tiny bits. Dump into the oil and vinegar. Stir the vegetables around. Then open, drain, and dump all canned goods into the bowl. Add the feta. Mix thoroughly, for a long time. Use your hands if you have to. Depending on the size of the black olive used, the olives should end up stuffing themselves. Stick bowl in your fridge and don’t touch it for like twelve hours. I suggest making this night before you plan on eating it. Basically, you want everything to “marinate” for awhile. It’s much more flavorful that way, rather than eating it once you finish making it.

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