Mediterranean-style Bean Salad
This delicious artichoke and white bean salad is a perfect balance of flavors and textures. With sun-dried tomato paste, tangy white wine vinegar, sweet vine tomatoes, and savory Kalamata olives, every bite is bursting with Mediterranean goodness. The creamy goat's cheese adds a luxurious touch, making this salad a delightful dish that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 290g jar artichoke hearts in oil
- 1 tbsp sundried tomato paste
- 1 tsp white wine vinegar
- 410g can cannellini beans , drained and rinsed
- 300g pack small vine tomatoes , quartered (about 12 in total)
- handful Kalamata black olives
- 2 spring onions , thinly sliced on the diagonal
- 200g log soft goat's cheese , crumbled
Instructions
- Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
- Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat’s cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat’s cheese, then serve.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 367 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 7.4 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 3 milligram of sodium
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