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Three Bean Salad with Artichoke Hearts, Olives, and Feta

Servings: 8
Author: Old Farmer's Alamanac

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.