Mediterranean Bean Salad
INGREDIENTS
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1 15 ounce can of cannellini beans, drained and well rinsed
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1 15 ounce can of garbanzo beans (chickpeas) drained and well rinsed
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1 cup cherry tomato halves
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2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
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1/4 red onion, thinly sliced
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1/2 cup peppadew peppers, rough chopped
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1/2 cup black olives, halved
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1/2 cup pimento stuffed green olives, halved
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1 cup assorted colorful bell peppers, diced
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1/2 cup crumbled feta cheese
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1/2 cup chopped marinated artichokes
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about 10 large basil leaves, shredded
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dressing
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1/4 cup extra virgin olive oil
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4 Tbsp red wine vinegar, or more to taste
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1 tsp dried Italian herbs, I used thyme, oregano, and rosemary
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1 garlic clove, minced
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salt and fresh cracked black pepper to taste
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