Mediterranean Bean Salad

Details

Yields: 8 Servings
vegetarian

Ingredients

For the 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 Persian cucumbers halved lengthwise and thinly sliced (do not peel)
• ¼ red onion thinly sliced
• ½ cup peppadew peppers rough chopped
• ½ cup black olives halved
• ½ cup pimento stuffed green olives halved
• 1 cup assorted colorful bell peppers diced
• ½ cup crumbled feta cheese
• ½ cup chopped marinated artichokes
• about 10 basil leaves shredded

For the Dressing

• 2 tbsp extra virgin olive oil
• ¼ tbsp red wine vinegar or more to taste
• 1 tsp dried Italian herbs I used thyme, oregano, and rosemary
• 2 garlic cloves minced
• salt and fresh cracked black pepper to taste

Directions

1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
3. The salad will keep, well covered, for several days in the refrigerator.