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Mediterranean Bean Salad

Mediterranean Bean Salad

Mediterranean Bean Salad

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.

Rinse beans well.

Rinse beans well.

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.

Use your choice of cherry tomatoes.

Use your choice of cherry tomatoes.

I had a mixture of small tomatoes I wanted to use.  They were various sizes.

Halve or quarlter tomatoes and add to bowl.

Halve or quarlter tomatoes and add to bowl.

I cut the tomatoes into halves and quarters before adding them to my container.

Dice onion and add to bowl.

Dice onion and add to bowl.

I added the chopped red onion to the bowl along with the dressing.

Wishbone Salad Dressing

Wishbone Salad 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.

Quarter artichoke hearts and add to bowl.

Quarter artichoke hearts and add to bowl.

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.

Chop parsley and add to bowl.

Chop parsley and add to bowl.

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.

Add salad dressing and stir well. Refrigerate several hours before eating. Add cheese and serve.

Add salad dressing and stir well. Refrigerate several hours before eating. Add cheese and serve.

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.

Mediterranean Bean Salad

Mediterranean Bean Salad

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

  • Servings: 4 servings
  • Difficulty: easy
  • Print

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

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