Mediterranean Bean Salad

Step up your salad game with this show-stopping Mediterranean Bean Salad! This protein-packed dish is bursting with fresh flavors and vibrant colors, making it a crowd-pleaser at any gathering.

This colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad ~ it’ll take you through picnic and barbecue season with ease, and you’ll want to make up a big batch to keep in the fridge for quick and healthy lunches, too, it’s packed with protein!

• 15 ounce can of cannellini beans, drained and well rinsed.
• 15 ounce can of garbanzo beans, chickpeas drained and well rinsed.
• 1 cup cherry tomato halves
• 2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
• 1/4 red onion, thinly sliced.
• 1/2 cup Peppadew peppers (or other pickled peppers), rough chopped.
• 1/2 cup pitted black olives, halved.
• 1/2 cup pimento stuffed green olives, halved.
• 1 cup assorted colorful bell peppers, diced
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped marinated artichokes, chopped.
• 10 large fresh basil leaves, shredded.

• 1/4 cup extra virgin olive oil
• 4 Tbsp red wine vinegar, or more to taste.
• 1 tsp dried Italian herbs, I used thyme, oregano, and rosemary.
• 1 clove garlic , minced.
• salt and fresh cracked black pepper to taste