When I found this recipe and read white beans, artichoke hearts and black olives on the list of salad ingredients I was eager to try it. I was looking for something new to make as a tasty side dish to accompany our chicken burgers for dinner. I love cold bean salads and this one promised to have a good combination of flavors. Plus I’m always up for anything with artichoke hearts!
I had planned to make this salad at some time, but hadn’t stocked up on the ingredients. My fridge doesn’t usually contain any 4 cheese Italian cheese blends or parsley. I also rarely have canned artichoke hearts in my pantry. After a trip to the grocery store I threw together the salad so the flavors could blend for a few hours before dinner.
I drained the white kidney beans and rinsed them until they were no longer sudsy. I put the beans into a bowl along with the sliced black olives.
I had a mixture of small tomatoes I wanted to use. They were various sizes.
I cut the tomatoes into halves and quarters before adding them to my container.
I added the chopped red onion to the bowl along with the dressing.
The recipe called for a Kraft sun dried tomato evoo dressing. I didn’t find that one in the grocery store but found this Wishbone dressing that looked like it was fairly similar in flavors.
I drained the artichokes and cut them into quarters then added them to my container I did not add the cheese, as directed. I’d add that just before serving.
I chopped the parsley and added it to my salad and stirred well. I put a cover on my container and refrigerated the salad for 3 hours before dinner.
When the chicken burgers were fried and served on buns, I served up our bean salads in bowls on the side. I added cheese to our portions since I knew we wouldn’t be eating the entire bowl of salad at one meal. The cheese would get mushy and melty if I’d mixed the cheese in the entire salad. Not good.
This bean salad was super delicious! The seasoning was easy due to using the bottled dressing. I felt guilty since I do like to make my own vinaigrettes and dressings. Oh well, I bet Julia Child even took the easy way out occasionally. Not that I’m comparing myself to Julia! I just meant even the best of us cheat and use processed foods occasionally.
I felt bad that I got the recipe from the Kraft Canada site then didn’t use their dressing. I listed it in the recipe in case you find it in your local stores. I didn’t find it but I only looked in one store. The Wishbone was a good substitute. I might experiment with some other salads using this salad dressing. It’s very interesting! I’ll let you know what I find.
Mediterranean Bean Salad
A make-ahead bean salad with fresh Mediterranean flavors.
- 1 19 oz can white kidney beans; drained
- 1 14 oz can artichoke hearts; drained, quartered
- 1 cup cherry tomatoes; halved
- 1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese (I found a Crystal Farms 4 cheese Italian blend)
- 1/2 cup black olives; sliced
- 1/4 cup red onion; chopped
- 2 tablespoons fresh parsley; chopped
- 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing (I used Wishbone Extra Virgin Olive Oil Sun-Dried Tomato Dressing)
Combine all of the ingredients except the cheese in a bowl. Stir well and refrigerate for several hours before serving.
Add cheese just before serving.
Tip: To make the salad a meal, add a can of solid chunk white tuna separated into large chunks.
Adapted from Kraft Canada