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.
- 10 ounces artichoke hearts packed in oil
- 1 tablespoon sun-dried tomato paste
- 1 teaspoon white wine vinegar
- salt and pepper
- 14 ounces cannellini beans, drained and rinsed
- 12 tomatoes, quartered
- 16 kalamata olives, halved
- 2 scallions, thinly sliced on the diagonal
- 7 ounces goat cheese, crumbled
Directions See How It's Made
- Drain the jar of artichokes, reserving 3 tbsp of the oil.
- Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
- Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, scallions and half the goat cheese.
- Stir in the artichoke oil mixture and tip into a serving bowl.
- Season to taste.
- Crumble over the remaining goat cheese, then serve.