Two Bean and Artichoke Salad

A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• For the salad

• 1  cup grape tomatoes, halved (or quartered, depending on size)
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup red onion, chopped
• 1⁄4 cup fresh parsley, chopped
• 1 (15 1/2ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (14 ounce) can  quartered artichoke hearts, drained

• For the dressing

• 1⁄4 cup feta cheese, crumbled fine
• 2  tablespoons fresh lemon juice
• 1  tablespoon extra virgin olive oil
• 1  tablespoon  balsamic vinegar
• 1 1⁄2 teaspoons spicy brown mustard (or garlic mustard)
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1  garlic clove, minced

Directions

1. Combine all salad ingredients in a large bowl.
2. Combine all dressing ingredients in a small bowl and mix well with a whisk.
3. Pour dressing over salad; stir to combine well.
4. Cover and chill at least one hour before serving.