Mediterranean Bean Salad
By á-235
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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
Details
Adapted from atcoblueflamekitchen.com
Preparation
Step 1
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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