Antipasto-Style White Bean Salad

Sephardi Kitchen's Note:

This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 4.0

• 3 cups navy beans, cooked and drained
• 2/3 cup red bell pepper, diced (fresh or roasted or canned)
• 8 ounces artichoke hearts, drained and quartered
• 1/4 cup red onion, sliced
• 2/3 cup black olives or 2/3 cup burgundy olive, chopped
• 1/4 cup fresh parsley, chopped finely
• 1 -2 teaspoon mint leaf, minced
• 1 tablespoon basil, minced
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• salt and pepper

Directions:

1. Combine all vegetable and herb ingredients in a bowl, mix well.
2. Toss with the vinegar, olive oil, salt and pepper.
3. Refrigerate several hours, mixing occasionally to blend flavors.

Reviews

[Bev in NY]

Really great main dish salad. Made a few changes because I just can't leave well enough alone. Used Fava beans and Chick peas rather than navy - just cuz they are fun. Other than that, served it with Ciabatta for a wonderful summer meal. Awesome!!!!!

[Cookgirl]

I made a few changes as well but nothing major: subbed cannellini beans for navy and only added half the amount of fresh herbs to the salad. After it had marinated then the remaining herbs were stirred into the salad just before serving. Taken to a potluck and it was a hit! Thanks! Made for NA*ME tag/June.

[966436]

Wonderful!! Added a squeeze of lemon and served with blackened fish.