Antipasto-Style White Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months. Ingredients:
3 cups navy beans, cooked and drained |
2/3 cup red bell pepper, diced (fresh or roasted or canned) |
8 ounces artichoke hearts, drained and quartered |
1/4 cup red onion, sliced |
2/3 cup black olives or 2/3 cup burgundy olive, chopped |
1/4 cup fresh parsley, chopped finely |
1 -2 teaspoon mint leaf, minced |
1 tablespoon basil, minced |
1/3 cup extra virgin olive oil |
1/4 cup red wine vinegar |
salt and pepper |
Directions:
1. Combine all vegetable and herb ingredients in a bowl, mix well.
2. Toss with the vinegar, olive oil, salt and pepper.
3. Refrigerate several hours, mixing occasionally to blend flavors.
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