Ingredients
The following ingredients have 6 Servings
- 15 ounce can of cannellini beans (drained and well rinsed)
- 15 ounce can of garbanzo beans (chickpeas drained and well rinsed)
- 1 cup cherry tomato halves
- 2 small Persian cucumbers (halved lengthwise and thinly sliced (do not peel))
- 1/4 red onion (thinly sliced)
- 1/2 cup peppadew peppers (rough chopped)
- 1/2 cup black olives (halved)
- 1/2 cup pimento stuffed green olives (halved)
- 1 cup assorted colorful bell peppers (diced)
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped marinated artichokes
- about 10 large basil leaves (shredded)
- 1/4 cup extra virgin olive oil
- 4 Tbsp red wine vinegar (or more to taste)
- 1 tsp dried Italian herbs (I used thyme, oregano, and rosemary)
- 1 garlic clove (minced)
- salt and fresh cracked black pepper to taste
Instruction
- Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
- Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
- The salad will keep, well covered, for several days in the refrigerator.
