Mediterranean Bean Salad
Try this Mediterranean Bean Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 garlic clove minced
- 1/4 red onion thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled feta cheese
- dressing
- 1/2 cup black olives halved
- 1 15 ounce can of cannellini beans drained and well rinsed
- 1 15 ounce can of garbanzo beans (chickpeas) drai
- 1 cup cherry tomato halves
- 2 small persian cucumbers halved lengthwise and thinly sliced (do not peel)
- 1/2 cup peppadew peppers rough chopped
- 1/2 cup pimento stuffed green olives halved
- 1 cup assorted colorful bell peppers diced
- 1/2 cup chopped marinated artichokes
- about 10 large basil leaves shredded
- 4 tbsp red wine vinegar or more to taste
- 1 tsp dried italian herbs i used thyme, oregano, and rosemary
- salt and fresh cracked black pepper to taste
- Carbohydrate 4.93933112833592 g
- Cholesterol 11.125 mg
- Fat 16.4867379989859 g
- Fiber 0.446816673715909 g
- Protein 2.0640351394043 g
- Saturated Fat 3.93547407162869 g
- Serving Size 1 1 Serving (70g)
- Sodium 723.181809540877 mg
- Sugar 4.49251445462001 g
- Trans Fat 1.67200726370182 g
- Calories 174 calories
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.
