Mediterranean Bean Salad
Description
Serve this colorful, yummy bean salad at your next gathering whether it's inside or outside. It's easy to prepare, delicious and full of healthy protein.
Ingredients
15 oz. can cannellini beans, drained and well rinsed*
15 oz. can garbanzo beans (chickpeas) drained and well rinsed
1 c. cherry tomato, halved
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
Dressing:
1/4 c. extra virgin olive oil
4 T. red wine vinegar, or to taste
1 t. dried Italian herbs, like thyme, oregano and rosemary
1 garlic clove, minced
salt and freshly ground black pepper,
Directions
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Whisk dressing ingredients together; season taste.. Add more vinegar for a tangier flavor. Set aside.
Put beans in a large salad bowl; add the remaining ingredients; toss with a generous amount of the dressing.
Serve.
6 servings.
The salad keeps for several days in the refrigerator, if well covered.
*Cannellini beans are delicate, so be gentle when rinsing and tossing them.
Prep Time
Cook Time
PT0M