Mediterranean Bean Salad

 

  • 15 ounce can of cannellini beansdrained and well rinsed.
  • 15 ounce can of garbanzo beans, (chickpeas_ drained and well rinsed.
  • 1 cup cherry tomato halves
  • 2 small cucumbershalved lengthwise and thinly sliced (do not peel)
  • 1/4 red onionthinly sliced.
  • 1/2 cup Banana, Pepperoncini or other pickled peppersrough chopped.
  • 1/2 cup pitted black oliveshalved.
  • 1/2 cup pimento stuffed green oliveshalved.
  • 1 cup assorted colorful bell peppersdiced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped marinated artichokeschopped.
  • 10 large fresh basil leavesshredded.
  • dressing

    • 1/4 cup extra virgin olive oil
    • 4 Tbsp red wine vinegaror more to taste.
    • 1 tsp dried Italian herbs, (thyme, oregano, and rosemary)
    • 1 clove garlic minced.
    • salt and fresh cracked black pepper to taste

      Whisk the dressing ingredients together and taste to adjust any of them to suit you. 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 enough dressing to coat everything but not drown the salad.
      Chill the salad thoroughly before serving. The salad will keep, well covered, for several days in the refrigerator.
  • Note: if making this bean salad ahead of time I like to leave out the tomatoes until you are ready to serve. Tomatoes tend to get mushy in the refrigerator.

    Nutrition

    Calories: 274.23 kcal · Carbohydrates: 29.66 g · Protein: 10.23 g · Fat: 14.03 g · Sodium: 542.18 mg · Fiber: 8.13 g · Sugar: 4.95 g

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