White Bean Salad

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  • Duration
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  • 6-8 ServingsServings

Ingredients

  • 3 cup 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 teaspoon 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

Preparation

  1. In a large bowl combine the beans, artichokes, peppers, olives, onions, parsley, mint and basil, toss gently.
  2. Pour the oil and vinegar over the salad and then toss to coat.
  3. Season with salt and pepper.
  4. Refrigerate, covered for several hours or overnight, stirring occasionally, to let flavors blend.
  5. Serve on salad greens with cucumber garnish.