Mediterranean-Style Bean Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Mediterranean-style bean salad, a quick no-cook supper. Use a can of tuna and flake it into the salad instead of the goat cheese. Or pile up any leftovers on toasted bread for a quick snack. Ingredients:
10 ounces artichoke hearts packed in oil |
1 tablespoon sun-dried tomato paste |
1 teaspoon white wine vinegar |
salt and pepper |
14 ounces cannellini beans, drained and rinsed |
12 tomatoes, quartered |
16 kalamata olives, halved |
2 scallions, thinly sliced on the diagonal |
7 ounces goat cheese, crumbled |
Directions:
1. Drain the jar of artichokes, reserving 3 tbsp of the oil.
2. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
3. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, scallions and half the goat cheese.
4. Stir in the artichoke oil mixture and tip into a serving bowl.
5. Season to taste.
6. Crumble over the remaining goat cheese, then serve.
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