MEDITERRANEAN-STYLE BEAN SALAD

Mediterranean-style bean salad image

Mediterranean-style bean salad, a quick no-cook supper

Provided by Merrilees Parker

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 10m

Number Of Ingredients 8

Ingredients

290g jar artichoke heart in oil
1 tbsp sundried tomato paste
1 tsp white wine vinegar
410g can cannellini beans , drained and rinsed
300g pack small vine tomato , quartered (about 12 in total)
handful Kalamata black olives
2 spring onions , thinly sliced on the diagonal
200g log soft goat's cheese , crumbled

Steps:

Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Nutrition Facts : Calories 367 calories, Fat 28 grams fat, SaturatedFat 7.4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 3 milligram of sodium