Mediterranean-style bean salad

Recipe uploaded by

Merrilees Parker

4 ratings

Recipe by Merrilees Parker

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1. Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
2. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Making it fishy, or for a snack

Use a can of tuna and flake it into the salad instead of the goat's cheese. Or pile up any leftovers on toasted bread for a quick snack.

Per serving

367 kcalories, protein 13g, carbohydrate 16g, fat 28 g, saturated fat 7.4g, fibre 6g, salt 3 g

'I love Mediterranean ingredients. The creamy goat's cheese was nicely off-set by the salty Kalamata olives and the onions added an extra dimension to the dish.'

Latest comments and suggestions

• Lynsey

  31 March 2008

  Lynsey rated and commented on this recipe

  

  A great store cupboard recipe, takes no time to assemble and any leftovers are great for lunch the next day.

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• Peter Crowe

  21 April 2008

  Peter Crowe commented on this recipe

  This is great for a lunch or a light dinner. The Flavours are great. Try it with fresh fish.

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• Peter Crowe

  21 April 2008

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  25 June 2008

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• Carl Marsh

  27 July 2008

  Carl Marsh commented on this recipe

  I made this to go with a BBQ recently and it was a big hit. You can vary the beans - butter beans work well - and feta cheese works well too.

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• Jo H

  13 November 2008

  Jo H rated and commented on this recipe

  

  I tried it with canned tuna and feta cheese. One of my favourite salads in summer as I do it over and over again.

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Ingredients

• 290g jar artichoke hearts in oil
• 1 tbsp sundried tomato tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans , drained and rinsed
• 300g pack small vine tomatoes , quartered (about 12 in total)
• handful Kalamata black olives
• 2 spring onions , thinly sliced on the diagonal
• 200g log soft goat's cheese , crumbled

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Ingredients

• 290g jar artichoke hearts in oil
• 1 tbsp sundried tomato tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans , drained and rinsed
• 300g pack small vine tomatoes , quartered (about 12 in total)
• handful Kalamata black olives
• 2 spring onions , thinly sliced on the diagonal
• 200g log soft goat's cheese , crumbled

Per serving

367 kcalories, protein 13g, carbohydrate 16g, fat 28 g, saturated fat 7.4g, fibre 6g, salt 3 g

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