Mediterranean-style bean salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 290g jar artichoke heartin oil
- 1 tbsp sundried tomatopaste
- 1 tsp white wine vinegar
- 410g can cannellini beansdrained and rinsed
- 300g pack small vine tomatoquartered (about 12 in total)
- handful Kalamata black olives
- 2 spring onionsthinly sliced on the diagonal
- 200g log soft goat's cheesecrumbled
Nutrition: per serving
- kcal367
- fat28g
- saturates7.4g
- carbs16g
- sugars0g
- fibre6g
- protein13g
- salt3g
Method
step 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.
step 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.
