Wednesday, October 22, 2014

Veggie Bean Salad {recipe}

This is a hearty salad that is not only great for a side dish but also for lunch. I make a batch of this and we munch on it for 2-3 days. 
Also using 2 different color peppers makes this really beautiful, I just had green ones on hand so that's what I used.
Veggie Bean Salad

2 bell peppers (any color), chopped 
1 (14 oz) can marinated quartered artichoke hearts, drained
1 pint grape tomatoes, halved
1 (16 oz) can navy beans, rinsed and drained
1 1/2 tablespoons dried basil
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
1 (4 oz) container feta cheese, crumbled

Whisk together basil, olive oil, vinegar, garlic, mustard, salt and pepper in a large salad bowl. Add peppers, artichoke hearts, tomatoes and navy beans and stir until combined. Cover and refrigerate for at least 10 minutes to let the flavors combine.
Serve and enjoy.

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