Bob's Bean Salad
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.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.'}
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2
{'id': 'step_1', 'step': 2, 'text': '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.'}
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3
{'id': 'step_2', 'step': 3, 'text': '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.'}
Nutrition Facts
Per serving (8 servings total)