Mediterranean Salad

Dreamer in Ontario's Note:

My family just loves this bean salad. It provides a protein source for my vegetarian daughter and my omnivore husband likes it as well. I've adapted it from a recipe in Chatelaine Food Express, Quickies 2

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1⁄3; cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove , minced
• 1 pinch salt
• 1 pinch pepper
• 2 (19 ounce) cans chickpeas , rinsed (or white kidney beans)
• ½ red pepper , julienned
• 1 green pepper , julienned
• ½ cup stuffed green olive
• 2 tablespoons capers (optional)

Directions:

1. Whisk together the olive oil, vinegar, mustard, garlic, salt and pepper.
2. Add the remaining ingredients.
3. Gently fold together until evenly coated.
4. Serve over greens.

Reviews

[evelyn/athens]

Just the kind of salad my whole family enjoys eating! I had boiled up a batch of chickpeas and cannelini beans to make hummous and used equal amounts of each of those. All the veggies were great - each bite was delightful and different, and the dressing was fabulous. Thanks.

[magpie diner]

This was a huge hit, and as it was so quick to make too that made it a hit all round. I made half the batch, exactly as written (ok, yellow pepper instead of red...), and I had a tin of mixed beans instead of just chickpeas. My daughter nearly finished off the entire batch. I imagine cutting the oil back would be equally good, but as is was nice and rich and I liked that the vinegar didn't overpower the dressing. Thanks Dreamer, I'm sure I'll make this again again and again.

[Darkhunter]

Loved this salad! The flavors complemented each other very well. I used some giant garlic stuffed green olives and extra capers. I could eat this every week! Thnx for sharing, Dreamer. Made for KcK's Forum.