""A colorful and refreshing summer salad. An excellent option for vegetarians."..."
INGREDIENTS
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2 (15 ounce) cans cannellini beans, drained and rinsed
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1 (15 ounce) can quartered artichoke hearts, drained
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1/2 cup green olives, sliced
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1 cup roasted red peppers, drained and chopped
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1/2 English cucumber, diced
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6 plum tomatoes - cored, seeded and diced
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2 celery ribs, diced
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2 green onions, thinly sliced
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1/3 cup sherry vinegar
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1 teaspoon Dijon mustard
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1/4 cup finely chopped fresh parsley
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1 tablespoon fresh thyme
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2 teaspoons finely chopped fresh rosemary
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1 teaspoon garlic powder
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1 teaspoon paprika
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salt and pepper to taste
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1/2 cup olive oil