Mediterranean White Bean Salad with Feta
Servings: 8
Ingredients
- 1 12 oz jar marinated artichoke quarters, drained
- ½ cup pitted Kalamata Olives, halved
- 1 cup cucumber, cut into small pieces
- 12 oz cherry or grape tomatoes, halved
- ½ medium red onion, sliced thinly
- ½ cup crumbled Feta cheese
- 3 whole pickled Pepperoncini peppers, seeds removed and thinly sliced into rings
- 1 bunch fresh cilantro, chopped (stems and all)
- 2 15.5 oz cans of chickpeas, drained and rinsed
- 2 15.5 oz cans cannellini beans, drained and rinsed
Dressing
- 3 tablespoon red wine vinegar
- 4 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- salt and fresh ground black pepper, to taste
- 1 tablespoon Country Dijon or Stone ground mustard
- 1 clove garlic, crushed/minced
- 1 tablespoon fresh lemon juice
Instructions
- Prep your ingredients. Drain the artichokes, halve the olives, cut the cucumber into small pieces (I like to cut the cucumber in half lengthwise, then in half lengthwise again and slice crosswise for small bite size pieces). Halve the cherry or grape tomatoes, slice the red onion, roughly chop the cilantro, seed and thinly slice the Pepperoncini. Drain the beans, and rinse well in a colander to remove the residue from the canning liquid. Measure out the feta crumbles. 2. Once all salad ingredients are prepped, add them to a large bowl, and toss to combine. 3. Next, make the dressing. Add all dressing ingredients to a medium bowl or liquid measure, and whisk well to combine. 4. Pour dressing over the salad, and gently toss to coat. Taste, and add salt and pepper if needed. 5. Salad an be made ahead, and keeps in the refrigerator for up to 5 days. Can be served immediately.