Mediterranean Bean SaladRecipe preview on Faxo
Recipe

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
- 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.
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