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

Steps

1. Whisk dressing ingredients together; taste and adjust. Add more vinegar if wanting a tangier flavor. Set aside.
2. Put beans in a large bowl; add remaining salad ingredients; toss gently with a generous amount of dressing.
3. The salad keeps, well covered, for several days in the refrigerator.