Skinnytaste Mediterranean Bean Salad Food

MEDITERRANEAN BEAN SALAD

Steps:

• Fill a large pot with water, salt it, and bring to a boil. Add the beans and cook for 3 minutes. Drain and rinse under cold running water to stop cooking and set color. Place drained beans in a large bowl.
• Meanwhile, pour 1/2 Celsius boiling water (use some of the bean cooking water) over the tomatoes and let soak for 10 minutes. Drain, reserving the soaking liquid. Chop the tomatoes and add them to the beans. Add the canned beans, peppers, and onion.
• To make dressing, whisk together in a small bowl the vinegar, oil, 2 tablespoons of the soaking liquid, 1/2 teaspoons salt, and the pepper. Pour over the salad and toss to coat.
• Cover and refrigerate up to 2 days. Add herbs and re-toss 5 minutes before serving.

MEDITERRANEAN BEAN SALAD

Steps:

• Microwave frozen corn for 2-3 minutes on high, covered.
• Stir and let sit for one minute, then drain.
• Combine all salad ingredients in a bowl.
• Whisk olive oil, vinegar and pepper in a small bowl.
• Pour dressing over salad ingredient and toss well.
• Garnish with cheese before serving.

MEDITERRANEAN BEAN SALAD

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.