MEDITERRANEAN BEAN SALAD

June 30, 2022

Ingredients

15 ounce can of cannellini beans, drained and well rinsed
15 ounce can of garbanzo beans chickpeas, drained and well rinsed
1 cup cherry tomato halves
2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel)
1/4 red onion thinly sliced
1/2 cup peppadew peppers roughly chopped
1/2 cup black olives halved
1/2 cup pimento-stuffed green olives halved
1 cup assorted colorful bell peppers diced
1/2 cup crumbled feta cheese
1/2 cup chopped marinated artichokes
about 10 large basil leaves shredded

DRESSING:

1/4 cup extra virgin olive oil
4 Tbsp red wine vinegar or more to taste
1 tsp dried Italian herbs: thyme, oregano, and rosemary
1 garlic clove minced
salt and fresh cracked black pepper to taste

Directions

Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
The salad will keep, well covered, for several days in the refrigerator.
Note: As with all bean salads, be sure to give it a quick toss just before serving if it's been sitting, the dressing will tend to settle at the bottom

TIPS: Those delicious cannellini beans are delicate! Be gentle when you rinse and toss them. This is a great salad to store in mason jars for grab and go lunches. Author: Sue Moran

Please select listing to show.