White Bean Salad

Directions

Ingredients :

2 (15 ounce) cans cannellini beans

drained and rinsed

1 (15 ounce) can quartered artichoke hearts

drained

½ cup green olives

sliced

1 cup roasted red peppers

drained and chopped

½ English cucumber

diced

6 plum tomatoes – cored

seeded and diced

2 celery ribs

diced

2 green onions

thinly sliced

⅓ cup sherry vinegar

1 teaspoon Dijon mustard

¼ cup finely chopped fresh parsley

1 tablespoon fresh thyme

2 teaspoons finely chopped fresh rosemary

1 teaspoon garlic powder

1 teaspoon paprika

salt and pepper to taste

½ cup olive oil

Methods :

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.