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Mediterranean Style Bean Salad

Chef.Foodie's picture
Ingredients
  Artichoke hearts in oil 290 Gram (1 Jar)
  Dried sun tomato paste 1 Tablespoon
  White wine vinegar 1 Teaspoon
  Cannellini beans 410 Gram, drained, rinsed
  Small vine tomatoes 300 Gram, quartered (About 12 Inch Total)
  Kalamata black olives 1 Cup (16 tbs)
  Spring onion 2 , thinly sliced on the diagonal
  Soft vegetarian goats cheese 200 Gram, crumbled (1 Log)
Directions

1. Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl, stir in the sun-dried tomato paste and vinegar until smooth, then season to taste.
2. Roughly chop the artichokes, then tip into a large bowl with the beans, tomatoes, olives, spring onions and half the goats cheese. Stir in the artichoke oil mixture, then tip everything into a serving bowl. Season to taste. Crumble over the remaining goats cheese, then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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