Bob's Bean Salad
Description
A super tasty bean salad that can almost double as a main course. A three bean medley of red kidney, pinto, and garbanzo beans, tossed with red bell pepper, marinated artichoke hearts, and feta cheese. Served chilled after marinating for only an hour in a zesty oil and vinegar dressing.
Ingredients
•
1 medium red bell pepper, chopped
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1/3 medium onion, chopped
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1 (6 ounce) jar marinated artichoke hearts, drained and chopped
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1 (12 ounce) can kidney beans, drained and rinsed
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1 (12 ounce) can pinto beans, drained and rinsed
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1 (12 ounce) can garbanzo beans, drained and rinsed
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1/8 cup white vinegar or white wine vinegar
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1/8 cup balsamic vinegar
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1 teaspoon salt
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1 teaspoon sugar
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1/4 cup olive oil
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2 ounces crumbled feta cheese
Directions
1
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
2
In a separate bowl, whisk white vinegar, balsamic vinegar, salt, and sugar together 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. Scatter crumbled feta over just before serving; serve chilled.