Bean Salad with Artichokes

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"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)


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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
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


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