Name: Mediterranean-style bean salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 290g jar artichoke heart in oil; 1 tbsp sundried tomato paste; 1 tsp white wine vinegar; 410g can cannellini beans drained and rinsed; 300g pack small vine tomato 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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Mediterranean-style bean salad

Mediterranean-style bean salad

Merrilees Parker

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Serves 4

Easy

Prep: 10 mins

A star rating of 4.9 out of 5.20 ratingsRate

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Mediterranean-style bean salad, a quick no-cook supper

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Ingredients

Nutrition

Units:

MetricUS

290g jar artichoke heart

in oil
1 tbsp sundried tomato

paste
1 tsp white wine vinegar
410g can cannellini beans

drained and rinsed
300g pack small vine tomato

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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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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2005

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A star rating of 4.9 out of 5.20 ratings

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