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Bean Salad With Salad Greens & Dressing

1 (19 ounce) can red kidney beans, drain and rinse
1 (19 ounce) can chickpeas, drain and rinse
1 (14 ounce) jar water-packed artichoke hearts, drain and quarter
1 cup plum tomato, chopped
12 cup red onion, chopped
12 cup red bell pepper, seeded and chopped
14 cup fresh parsley, chopped
6 ounces prepared mixed salad greens, your choice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 12 teaspoons spicy brown mustard
1 tablespoon fresh basil, chopped
fresh thyme, to taste
Greek oregano, to taste
1 garlic clove, minced
14 cup feta cheese, crumbled
fresh ground black pepper


Combine first 7 salad ingredients in a bowl, set aside. Don't add prepared salad greens yet, set them aside to chill. Whisk first 8 dressing ingredients in a small bowl, adjust seasoning to taste. Stir in feta cheese. Pour dressing over salad, stirring to combine. Cover and chill for 1 hour. Before serving, toss with chilled prepared salad mix. Dust with black pepper. Serve immediately, won't keep, salad greens will wilt.

Source: www.food.com