Three Bean Salad with Artichoke Hearts, Olives, and Feta
Servings: 8
Ingredients
Dressing:
- ¼ cup olive oil
- 2 Tbsp white wine vinegar
- 2 Tbsp balsamic vinegar
- 1 tsp sugar
- ½ tsp salt
Salad:
- 1 can (14oz) pinto beans, drained and rinsed
- 1 can (14oz) kidney beans, drained and rinsed
- 1 can (14oz) garbanzo beans, drained and rinsed
- 1 can (14oz) artichoke hearts, chopped
- 4 scallions, thinly sliced (white and light green parts only)
- 1 red bell pepper, diced
- ½ red onion, diced
- ½ cup chopped Kalamata olives
- ¾ cup crumbled Feta cheese
- salt and freshly ground black pepper, to taste
- chopped fresh thyme, parsley, oregano, or other herbs (optional)
Instructions
For Dressing:
- in a bowl, whisk together olive oil and vinegars. Add sugar and salt and whisk until smooth.
For Salad:
- In another bowl, combine beans, artichoke hearts, scallions, bell peppers, onions, olives, Feta, and fresh herbs (if using). Toss to combine, then season with salt and pepper.
- Pour dressing over salad, and toss to combine.
- Cover, and refrigerate for several hours or overnight.
- Serve cold.
