Ingredients
8
8 servings
- •1 medium red bell pepper, chopped
- •⅓ medium onion, chopped
- •1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- •1 (12 ounce) can kidney beans, drained and rinsed
- •1 (12 ounce) can pinto beans, drained and rinsed
- •1 (12 ounce) can garbanzo beans, drained and rinsed
- •2 ounces crumbled feta cheese
- •¼ cup olive oil
- •⅛ cup white vinegar or white wine vinegar
- •⅛ cup balsamic vinegar
- •1 teaspoon salt
- •1 teaspoon sugar
Instructions
- In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
- In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
- Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
Nutritional Facts
Per 8 servings
- Calories: 229
- Carbohydrate: 27g
- Fat: 10g
- Fiber: 8g
- Protein: 8g
- Sugar: 2g
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