White Bean Salad
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White Bean Salad
Times
- Prep Time : 10 min
- Cook Time : 5 min
- Ready Time : 15 min
Servings
6-8 Servings
Ingredients
- 3 cups drained cooked white beans
- 8 ounce water packed artichokes, drained and cut lengthwise into quarters
- 2/3 cup diced sweet red pepper
- 2/3 cup chopped black olives
- 1/4 cup chopped red or spanish onions
- 1/4 cup chopped parsley
- 1 teaspoon dried mint, or 2 teaspoon chopped fresh mint
- 2 3/4 teaspoons dried basil or 1 1/2 teaspoon chopped fresh basil
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper
- sliced cucumbers
- Salad Greens
Directions
- In a large bowl combine the beans, artichokes, peppers, olives, onions, parsley, mint and basil, toss gently.
- Pour the oil and vinegar over the salad and then toss to coat.
- Season with salt and pepper.
- Refrigerate, covered for several hours or overnight, stirring occasionally, to let flavors blend.
- Serve on salad greens with cucumber garnish.
Posted in
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Pareve , Main, Salads, Side Dish , Fourth of July, Lag BaOmer, Shabbat , Greek & Mediterranean, Italian , Cooking for a Crowd, Dinner Tonight, Make Ahead, No Cook, Quick (under 30 minutes) , Picnic, Summer Salad, Vegan , Beans, Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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