This dense bean salad is loaded with beans, fresh veggies, marinated artichokes, sun-dried tomatoes, and a simple homemade dressing. It’s hearty enough for lunch or a wonderful side dish to bring to a potluck or cookout.
Add the drained and rinsed beans to a large mixing bowl.
15 ounces chickpeas, 15 ounces red kidney beans, 15 ounces northern white beans
Then add in all of your other diced ingredients
1 large red bell pepper, 1 pint grape tomatoes, 6 ounces marinated artichoke hearts, ½ cup sun-dried tomatoes, 1 english cucumber, ½ red onion, ½ cup fresh parsley
In a medium mixing bowl, add the dressing ingredients and whisk well until combined. (I add any juices from the artichokes as well)
¼ cup red wine vinegar, ¼ cup olive oil, 2 Tablespoons sun-dried tomato oil, 4 cloves garlic, 1 tablespoon Italian seasoning, 1 Tablespoon lemon juice, 2 teaspoons dijon mustard, ¼ teaspoon salt
Pour the dressing over the beans and veggies and toss to coat well.
Notes
Swap the red onion for green onion or a shallot
Add ½ cup pepperoni, diced
Add ½ cup cooked chicken, diced or rotisserie
Add a cup mozzarella balls or feta cheese
Use a different vinegar like white wine vinegar