Mediterranean Style Bean Salad Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 290 g jar artichoke hearts in oil | ||
| 1 tbsp sun-dried tomato paste | ||
| White wine vinegar | 1 Teaspoon | |
| Cannellini beans | 410 Gram, drained, rinsed | |
| Tomatoes on the vine | 300 Gram, quartered | |
| Kalamata or black olives | 1 Cup (16 tbs) | |
| 2 spring onions, thinly sliced on the diagonal | ||
| 200 g log soft vegetarian goats cheese, crumbled | ||
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.
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.
Chef
