Bean Salad With Salad Greens & Dressing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Easy to prepare Ingredients:
1 (19 ounce) can red kidney beans, drain and rinse |
1 (19 ounce) can chickpeas, drain and rinse |
1 (14 ounce) jar water-packed artichoke hearts, drain and quarter |
1 cup plum tomato, chopped |
1/2 cup red onion, chopped |
1/2 cup red bell pepper, seeded and chopped |
1/4 cup fresh parsley, chopped |
6 ounces prepared mixed salad greens, your choice |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 1/2 teaspoons spicy brown mustard |
1 tablespoon fresh basil, chopped |
fresh thyme, to taste |
greek oregano, to taste |
1 garlic clove, minced |
1/4 cup feta cheese, crumbled |
fresh ground black pepper |
Directions:
1. Combine first 7 salad ingredients in a bowl, set aside. Don't add prepared salad greens yet, set them aside to chill.
2. Whisk first 8 dressing ingredients in a small bowl, adjust seasoning to taste. Stir in feta cheese.
3. Pour dressing over salad, stirring to combine. Cover and chill for 1 hour.
4. Before serving, toss with chilled prepared salad mix. Dust with black pepper.
5. Serve immediately, won't keep, salad greens will wilt.
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