INGREDIENTS
1/4 tsp
black pepper
4 servings
feta
1 can
garbanzo beans
8 ozs
haricots verts
1 1/2 Tbsps
lemon juice
1 1/2 Tbsps
mustard
2 1/2 Tbsps
olive oil
1 cup
quinoa
1 large
red bell pepper
1/2 tsp
salt
1 small
shallot
1 1/2 Tbsps
white wine vinegar
8 ozs
yellow cherry tomatoes