Marinated Bean Salad
"I can't remember where I got this recipe from, but it's one of my favorites. It's a very fresh tasting salad and very good for you! I like to let it chill for at least a few hours to let the flavors develop. Feel free to substitute your favorite beans for the ones listed."
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 (6 ounce) jar marinated artichoke hearts, chopped
- 1 (16 ounce) can kidney beans
- 1 (16 ounce) can pinto beans
- 1 (16 ounce) can black beans
- 3 ounces feta cheese
- 1⁄4 cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
directions
- In a large bowl combine the bell pepper, onion, artichoke hearts, beans, and feta cheese. In another small bowl, whisk together the olive oil, vinegars, salt, and sugar. Pour over the bean mixture, and stir well to make sure everything is coated. Refrigerate for a few hours or overnight.
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Reviews
-
Quick to make and tasty. Looking forward to trying at work tomorrow after it's had a bit more time to settle in with the marinade. Nice one Cat!
RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
