Antipasto-Style White Bean Salad
from: Sephardi

This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months.

SERVES 4 , 4 servings

• 3 cups navy beans, cooked and drained
• 2/3 cup red bell pepper, diced (fresh or roasted or canned)
• 8 ounces artichoke hearts, drained and quartered
• 1/4 cup red onion, sliced
• 2/3 cup black olives or burgundy olive, chopped
• 1/4 cup fresh parsley, chopped finely
• 1-2 teaspoon mint leaf, minced
• 1 tablespoon basil, minced
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• salt and pepper

Combine all vegetable and herb ingredients in a bowl, mix well.

Toss with the vinegar, olive oil, salt and pepper.

Refrigerate several hours, mixing occasionally to blend flavors.