Mediterranean Bean Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp (25 mL) fresh lemon juice

  • 1

    tbsp (15 mL) balsamic vinegar

  • 1 1/2

    tsp (7 mL) Dijon mustard

  • 1

    tsp (5 mL) basil, crumbled

  • 1

    tsp (5 mL) oregano, crumbled

  • 1

    tsp (5 mL) thyme, crumbled

  • 1

    tsp (5 mL) salt

  • 1/8

    tsp (0.5 mL) cayenne pepper

  • 1

    clove garlic, crushed

  • 2

    tbsp (25 mL) olive oil

  • 1

    can (28 oz/796 mL) kidney beans, rinsed and drained

  • 1

    can (19 oz/540 mL) chickpeas, rinsed and drained

  • 1

    can (14 oz/398 mL) artichoke hearts, drained and quartered

  • 1

    cup (250 mL) diced red bell pepper

  • 1/2

    cup (125 mL) slivered red onion

  • 1/2

    cup (125 mL) shredded dry pack feta cheese

  • 1/3

    cup (75 mL) chopped fresh parsley

  • 3

    Roma tomatoes, each cut into 6 wedges

Directions

To prepare dressing, whisk together first 9 ingredients (lemon juice through garlic) until combined. Gradually whisk in oil until blended. Combine next 8 ingredients (kidney beans through tomatoes) in a bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours or up to 24 hours. Serves 6 – 8.

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