Mediterranean Bean Salad
Step up your salad game with this protein-packed Mediterranean Bean Salad bursting with fresh flavors and vibrant colors.
Equipment
- Large salad bowl
Ingredients
Beans and Vegetables
- 15 ounce cannellini beans drained and well rinsed
- 15 ounce garbanzo beans drained and well rinsed
- 1 cup cherry tomato halves
- 2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel)
- ¼ unit red onion thinly sliced
- ½ cup Peppadew peppers rough chopped
- ½ cup pitted 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 chopped
- 10 large fresh basil leaves shredded
Dressing
- ¼ cup extra virgin olive oil
- 4 tablespoon red wine vinegar or more to taste
- 1 teaspoon dried Italian herbs I used thyme, oregano, and rosemary
- 1 clove garlic minced
- salt to taste
- fresh cracked black pepper to taste
Instructions
Preparation
- Whisk the dressing ingredients together and taste to adjust any of them to suit you. Add more vinegar if you want a tangier flavor. Set aside.
- Put the beans in a large salad bowl. Add the rest of the ingredients and toss with enough dressing to coat everything but not drown the salad.
- Chill the salad thoroughly before serving. The salad will keep, well covered, for several days in the refrigerator.
Notes
Peppadew peppers are sweet and tangy, bite-sized peppers. Substitute another marinated pepper like cherry or banana peppers. Be gentle when rinsing the delicate cannellini beans. This salad is great for mason jar storage.
Nutrition
Serving: 1servingCalories: 274.23kcalCarbohydrates: 29.66gProtein: 10.23gFat: 14.03gSodium: 542.18mgFiber: 8.13gSugar: 4.95g
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