Bean Salad with Artichokes

Cooking Light
"This salad is quick to make and can be adapted to include other vegetables you may have on hand. Vary the seasonings to suit your taste. Try it inside a pita pocket for a tasty sandwich." --CL Reader
6 servings (serving size: 1 1/3 cups salad)

Ingredients

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Salad:
1 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (19-ounce) can chickpeas (garbanzo beans), drained
1 (19-ounce) can red kidney beans, drained
1 (14-ounce) can quartered artichoke hearts, drained
Dressing:
1/4 cup (1 ounce) feta cheese, crumbled
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, minced

Preparation

To prepare salad, combine first 7 ingredients in a large bowl.

To prepare the dressing, combine the cheese and remaining ingredients in a small bowl, stirring with a whisk. Pour dressing over salad; cover and chill for 1 hour.

Created date

October 2003

Nutritional Information

Calories 294
Caloriesfromfat 15 %
Fat 4.9 g
Satfat 1.1 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 14.1 g
Carbohydrate 49.2 g
Fiber 13.3 g
Cholesterol 4 mg
Iron 2.9 mg
Sodium 404 mg
Calcium 75 mg