Mediterranean Bean Salad

 

• 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 cucumbers, halved lengthwise and thinly sliced (do not peel)
• 1/4 red onion, thinly sliced.
• 1/2 cup Banana, Pepperoncini or other pickled peppers, rough chopped.
• 1/2 cup pitted 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, chopped.
• 10 large fresh 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 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
Source: The View from Great Island