Pixel Glade

Mediterranean Bean Salad

Sourced from: The View From The Great Island and The Mediterranean Dish

A mix of two different mediterranean recipes to make a version which is only white beans and with a broader range of ingredients.

The salad tastes a lot better with the vegan feta but sometimes it's expensive so you can leave it out provided you have the marinated artichoke hearts (those usually fill a similar flavor void to me).

Ingredients

Salad

• 2 cans white beans (cannellini), drained and rinsed well
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup chopped fresh parsley
• 15 to 20 mint leaves, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup black olives, halved
• 1/2 cup pimento stuffed green olives, halved
• 1 cup assorted colorful bell peppers, diced
• 1/2 cup chopped marinated artichokes
• 1/2 cup chopped vegan feta cheese (optional)

Dressing

• 1/3 cup extra virgin olive oil
• 4 Tbsp red wine vinegar, or more to taste
• lemon juice (half a lemon) (optional)
• 1 tsp dried Italian herbs, e.g. thyme, oregano, and rosemary
• 1 garlic clove, minced
• salt and fresh cracked black pepper to taste

Instructions

Whisk the dressing ingredients together and taste to adjust any of them. 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 a generous amount of the dressing.

The salad will keep, well covered, for several days in the refrigerator.