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Mediterranean Bean Salad

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Mediterranean Bean Salad 0 Picture

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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