Bean Salad

Total Time

1 Hour 20 Minutes

Servings

8

Ingredients

• 1 medium red pepper, chopped
• 1/3 medium onion, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (12 ounce) can kidney beans, drained and rinsed
• 1 (12 ounce) can pinto beans, drained and rinsed
• 1 (12 ounce) can chickpeas, drained and rinsed
• 2 ounces crumbled feta cheese
• Dressing:
• 1/4 cup olive oil
• 1/8 cup white vinegar or white wine vinegar
• 1/8 cup balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

1. In a large bowl, toss red pepper, onion, and artichokes together with kidney, pinto, and chickpeas. Set aside.
2. In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
3. Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.