Easy
Moderate
Serves:2people
Serving Size:1 cup
This is a refreshing yet filling salad, perfect for hot summer days. It is equally tasty when made with no cheese, Feta, or goat cheese, so it's a good option for those vegans or vegetarians who will be at your next cookout--just double or triple the recipe since everyone will want some!
Tools:knife and cutting board, medium bowl, measuring cups and spoons, colander
| Prep Time | |
| 15 minutes |
| Passive Time |
| 30 minutes (preferably) |
|
|
|
Easy
Moderate
Serves:2people
Serving Size:1 cup
|
This is a refreshing yet filling salad, perfect for hot summer days. It is equally tasty when made with no cheese, Feta, or goat cheese, so it's a good option for those vegans or vegetarians who will be at your next cookout--just double or triple the recipe since everyone will want some!
Tools:knife and cutting board, medium bowl, measuring cups and spoons, colander
|
Ingredients
Dressing:
- 1 clove garlic
- 1-1/2 tablespoons lemon juice
- 1-1/2 tablespoons olive oil (extra virgin recommended)
- 1 teaspoon oregano leaves (dried or fresh)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon honey or sugar
- 1/8 teaspoon ground black pepper
Salad:
- 1 (15-ounce) can cannellini beans
- 2 green onions
- 1 small Roma tomato
- 1/2 cup marinated artichoke hearts
- 1/2 cup coarsely chopped parsley leaves (lightly packed)
- 1/2 cup crumbled feta cheese or goat cheese
Servings: people
Units:
Instructions
For dressing:
- Mince garlic and place in a medium bowl. Add all remaining dressing ingredients and mix with a whisk (or fork) until emulsified. NOTE: If using fresh oregano, mince before adding.
For salad:
- Drain and rinse beans in a colander and set aside.
- Thinly slice green tops of green onions and add to bowl with dressing. Save white ends for another use.
- Chop tomato, artichoke hearts, and parsley, placing in the bowl.
- Add beans and optional cheese. Toss and adjust seasonings as desired.
- Best if allowed to marinate 30 minutes, or until ready to serve.
Recipe Notes
SERVING SUGGESTIONS:
• Serve with crusty bread or crackers.
• Garnish with chopped or sliced hard boiled egg.
• Garnish with sliced or chopped avocado.
• Double the dressing recipe and toss half with a green salad and half with the bean salad. Place a scoop of bean salad on top of greens.
• Serve as a side dish to MEDITERRANEAN MARINATED CHICKEN, PAN-SEARED SALMON, or ROAST CHICKEN.
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