Mediterranean-Style Bean Salad

READY IN: 10mins
Recipe by English_Rose

Mediterranean-style bean salad, a quick no-cook supper. Use a can of tuna and flake it into the salad instead of the goat cheese. Or pile up any leftovers on toasted bread for a quick snack.

Top Review by christinaleans

I like light dinners, but I think this one would be better as a light lunch. I think the tomatoes called for were supposed to be cherry tomatoes...I used Romas, and our dinner turned out being tomatoes with toppings. :) The sauce was very good, I think I will use that for pasta salads in the future. I did use tuna instead of goat cheese to save some $. And I added some red pepper flakes because it seemed to be missing something. In the end, I think it was still missing something. The goat cheese might have made all the difference in the world. This will be a very good dish to experiment with.

Ingredients Nutrition

Directions

  1. Drain the jar of artichokes, reserving 3 tbsp of the oil.
  2. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
  3. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, scallions and half the goat cheese.
  4. Stir in the artichoke oil mixture and tip into a serving bowl.
  5. Season to taste.
  6. Crumble over the remaining goat cheese, then serve.

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