Mediterranean Bean Salad

I_love2nurse in Canada's Note:

I received a lot of compliment on this salad that I brought to a pot luck dinner. I got the recipe in the mail from a local advertisement for a local dental office. Try it. It's delicious.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 tomato, seeded, chopped
• 1 small zucchini, quartered and sliced into 1/2-inch slices
• 1 roasted red pepper, chopped (roast it in the oven, skin side up and then the skin peels right off)
• 1 (15 ounce) can chickpeas, drained
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped pitted kalamata olive
• parsley
• 4 ounces feta cheese, crumbled
• 1 lemon, juice of
• 1/4 cup olive oil
• 1 garlic clove, pressed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• finely ground pepper

Directions:

1. Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
2. Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
3. Pour over salad and toss well to combine.
4. Season with salt and pepper to taste.
5. Let stand at room temperature one hour before serving.
6. Enjoy.

Reviews

[andypandy]

I really enjoyed this fresh salad, pieces are all the same dice, I also added some black olives and added a touch of oregano and red pepper flakes. I had this with cod last night, and will have leftovers with chicken today. Lovely salad.

[Chef*Lee]

Great salad!! I love all the different ingredients and the flavor from the marinated artichokes and the feta!! I added a few black olives along with the kalamata olives and left out the parsley. Super, will make again!!!