MEDITERRANEAN BEAN SALAD

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Mediterranean Bean Salad image

I received a lot of compliment on this salad that I brought to a pot luck dinner. I got the recipe in the mail from a local advertisement for a local dental office. Try it. It's delicious.

Provided by I_love2nurse in Can

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tomatoes, seeded, chopped
1 small zucchini, quartered and sliced into 1/2-inch slices
1 roasted red pepper, chopped (roast it in the oven, skin side up and then the skin peels right off)
1 (15 ounce) can chickpeas, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1/4 cup chopped pitted kalamata olive
parsley
4 ounces feta cheese, crumbled
1 lemon, juice of
1/4 cup olive oil
1 garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon salt
finely ground pepper

Steps:

  • Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
  • Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
  • Pour over salad and toss well to combine.
  • Season with salt and pepper to taste.
  • Let stand at room temperature one hour before serving.
  • Enjoy.

Nutrition Facts : Calories 247.6, Fat 14.8, SaturatedFat 4.4, Cholesterol 17.8, Sodium 717.9, Carbohydrate 22.8, Fiber 5.4, Sugar 2.2, Protein 7.9

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