Antipasto Salad with California Raisins

• Dressing
• 1 tsp. spicy brown mustard
• 1-1/4 tsp. fresh lemon juice
• 1-1/4 tsp. balsamic vinegar
• 1-1/4 tsp. chopped fresh basil
• 1/2 tsp. chopped oregano
• 1/2 tsp. minced garlic
• 2 tbsp. crumbled feta cheese
• Kosher or sea salt and freshly ground black pepper
• Salad
• 1/2 c. canned or cooked garbanzo beans, rinsed and drained
• 1/2 c. canned or cooked red kidney beans, rinsed and drained
• 1/2 c. canned artichoke hearts, quarted and drained
• 1/4 c. diced Roma tomatoes
• 2 tbsp. diced red bell pepper
• 2 tbsp. diced red onion
• 1/2 c. California raisins
• 1 tbsp. chopped Italian parsley

Preparation

1 Dressing
2 Whisk together the first 7 ingredients. Stir in the feta cheese and season to taste with salt and pepper
3 Salad
4 Drain the garbanzos, kidney beans and artichoke hearts on paper towels.
5 Cut the artichoke pieces in half and gently squeeze to remove excess liquid.
6 Combine all the salad ingredients in a large bowl.

Source: Chef Roy Harland and California Raisin Marketing Board