Ingredients

Scale

For the artichoke feta vinaigrette:

1/4 cup artichoke marinade (the juice from marinated artichokes)
Juice of 1 lemon
2 – 4 Tablespoons olive oil from marinated feta – recipe here
1 – 2 cloves garlic, peeled and finely chopped
2 Tablespoons white balsamic vinegar
2 Tablespoons white wine
1 – 2 Tablespoons crumbled marinated feta – recipe here

For the salad:

3 – 5 cups cooked mixed beans, cooled (or 2 cans, drained and rinsed)
1 cup thinly sliced chopped red onion
1 cup artichoke hearts, drained and chopped
2 cups chopped English cucumbers (or the mini version: cute-cumbers)
1 cup halved, sweet cherry tomatoes
1 cup chopped celery
1/2 cup chopped sweet peppers (mini or bell peppers)
For the top: more crumbled, marinated feta and fresh basil leaves, chiffonade (or other Mediterranean herbs such as oregano, mint or tarragon)

Instructions

In a small bowl, whisk together the vinaigrette ingredients except for the feta. Stir in the feta and set aside to let the flavors meld.
In a large bowl, add the beans, onion, artichoke, cucumber, tomatoes, celery and peppers. Drizzle some of the dressing over and gently toss to mix. Add more dressing if needed, to taste, then top with more feta and fresh herbs. Serve and enjoy!

Notes

Cooking time does not include cook time for the beans or marinating time for the cheese.

To chiffonade the basil (or mint): Set leaves in a pile together, one inside the other, largest leaf on the outside. Roll them up tightly, then slice thinly across the grain horizontally to make little ribbons.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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