MEDITERRANEAN BEAN SALAD

Ingredients

• 2 tbsp fresh lemon juice
• 1 tbsp balsamic vinegar
• 1 1/2 tsp Dijon mustard
• 1 tsp basil, crumbled
• 1 tsp oregano, crumbled
• 1 tsp thyme, crumbled
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 1 clove garlic, crushed
• 2 tbsp olive oil
• 1 can (28 oz/796 mL) kidney beans, rinsed and drained
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
• 1 cup diced red bell pepper
• 1/2 cup slivered red onion
• 1/2 cup shredded feta cheese
• 1/3 cup chopped fresh parsley
• 3 Roma tomatoes, each cut into 6 wedges

Directions

1. To prepare dressing, whisk together first 9 ingredients (lemon juice through garlic) until combined. Gradually whisk in oil until blended.
2. Combine next 8 ingredients (kidney beans through tomatoes) in a bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.