Mediterranean Bean Salad
Description
Make your dream lunch that is healthy, nutritious and packed with protein. It makes a beautiful salad with its gorgeous colors and textures and has nice, mild flavors. Change it up according to your own tastes if you desire. Add tuna or hard boiled eggs t
Ingredients
Dressing:
1/4 c. extra virgin olive oil
4 T. red wine vinegar, or more to taste
1 t. dried Italian herbs, like thyme, oregano and rosemary
salt and freshly ground black pepper, to taste
Salad:
15 oz. can cannellini beans, drained and well rinsed (gently)
15 oz. can garbanzo beans (chickpeas), drained and well rinsed
1 c. cherry tomato, cut in halves
2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
1/4 red onion, thinly sliced
1/2 c. peppadew peppers, rough chopped
1/2 c. black olives, halved
1/2 c. pimento stuffed green olives, halved
1 c. assorted colorful bell peppers, diced
1/2 c. crumbled feta cheese
1/2 c. chopped marinated artichokes
10 large basil leaves, shredded
Directions
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Whisk dressing ingredients together; taste and adjust. Add more vinegar if wanting a tangier flavor. Set aside.
Put beans in a large bowl; add remaining salad ingredients; toss gently with a generous amount of dressing.
The salad keeps, well covered, for several days in the refrigerator.
6 servings.
*This is the perfect salad to store in mason jars for grab and go lunches.
Prep Time
Cook Time
PT0M