MEDITERRANEAN BEAN SALAD

This hearty salad is full of protein-packed beans, feta cheese and artichoke hearts. Serve it as a portable lunch or a summer side dish.

Yield: Serves 6 – 8.

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.
Nutritional analysis per serving:

322 calories, 9.3 g fat, 16.6 g protein, 45.1 g carbohydrate, 13.1 g fibre, 893 mg sodium

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