Italian Bean Salad

Don’t let the title fool you… this is more than your average bean salad. We’ve partnered up these tasty legumes with some best-loved Mediterranean ingredients, like Marinated Artichoke Hearts and Calamata Olives, then dressed it all up with a tangy-sweet Golden Balsamic vinaigrette. So bring on the beans!

INGREDIENTS

• 2 (14-ounce) cans DeLallo Imported Bean Medley, drained
• 1 pint cherry tomatoes, halved
• 2 small cucumbers, seeded and chopped
• ½ red onion, thinly sliced
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained
• ½ cup DeLallo Pitted Calamata Olives, halved
• ½ cup DeLallo Pitted California Sevillano Olives, halved
• ½ cup DeLallo Marinated Artichoke Hearts, drained and roughly chopped
• ½ cup crumbled feta cheese
• Salt and fresh cracked pepper to taste
• Dressing:
• ¼ cup DeLallo Extra Virgin Olive Oil
• 4 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
• 1 teaspoon DeLallo Roasted Garlic and Basil Dipping Spice
• 1 garlic clove, minced
• Salt and fresh cracked pepper to taste

DIRECTIONS

1. Whisk dressing ingredients together and set aside.
2. In a large serving bowl, toss beans with tomatoes, cucumbers, onion, peppers, olives and artichokes. Add dressing and toss well to coat. Salt and pepper to taste.
3. Serve bean salad topped with crumbled feta.
4. Note: Cover salad and refrigerate to keep for up to 3 days.