Bean Salad with Artichokes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This salad is quick to make and can be adapted to include other vegetables you may have on hand. Vary the seasonings to suit your taste. Try it inside a pita pocket for a tasty sandwich. -CL Reader Ingredients:
1 cup chopped plum tomato |
1/2 cup chopped red bell pepper |
1/2 cup chopped red onion |
1/4 cup chopped fresh parsley |
1 (19-ounce) can chickpeas (garbanzo beans), drained |
1 (19-ounce) can red kidney beans, drained |
1 (14-ounce) can quartered artichoke hearts, drained |
1/4 cup (1 ounce) feta cheese, crumbled |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 1/2 teaspoons spicy brown mustard |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 garlic clove, minced |
Directions:
1. To prepare salad, combine first 7 ingredients in a large bowl.
2. To prepare the dressing, combine the cheese and remaining ingredients in a small bowl, stirring with a whisk. Pour dressing over salad; cover and chill for 1 hour.
|
|