Description
A colorful and refreshing summer salad. An excellent option for vegetarians.
Ingredients
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 (15 ounce) can quartered artichoke hearts, drained
- ½ cup green olives, sliced
- 1 cup roasted red peppers, drained and chopped
- ½ English cucumber, diced
- 6 plum tomatoes – cored, seeded and diced
- 2 celery ribs, diced
- 2 green onions, thinly sliced
- ⅓ cup sherry vinegar
- 1 teaspoon Dijon mustard
- ¼ cup finely chopped fresh parsley
- 1 tablespoon fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- ½ cup olive oil
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 8