Mediterranean Bean Salad

Recipe by The View From the Great Island

Mediterranean Bean Salad is the perfect picnic and barbecue side ~ make up a big batch to keep in the fridge for quick and healthy lunches, too!

Ingredients

• 1 ounce cannellini beans (drained and well rinsed)
• 1 ounce 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 feta cheese (crumbled)
• ½ cup marinated artichokes (chopped)
• 10 large basil leaves (shredded)
• dressing
• ¼ cup extra virgin olive oil
• 4 tbsp red wine vinegar, or more to taste
• 1 tsp dried italian herbs (I used thyme, oregano, and rosemary )
• 1 garlic clove (minced)
• salt and fresh cracked black pepper to taste

Method

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.

View the recipe instructions at The View From the Great Island