Mediterranean Style Bean Salad
|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)|
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.