Bob's Bean Salad

A super tasty bean salad that can almost double as a main course. A three bean medley of red kidney, pinto, and garbanzo beans, tossed with red bell pepper, marinated artichoke hearts, and feta cheese. Served chilled after marinating for only an hour in a zesty oil and vinegar dressing.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 229 Calories

Ingredients

• 1 teaspoon salt
• 1 medium red bell pepper, chopped
• 1 teaspoon sugar
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
• 2 ounces crumbled feta cheese
• 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
• 0.25 cup olive oil
• 0.125 cup balsamic vinegar
• 0.33333334326744 medium onion, chopped
• 0.125 cup white vinegar or white wine vinegar

Recipe Instructions

Step 1

In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.

Step 2

In a separate bowl, whisk white vinegar, balsamic vinegar, salt, and sugar together until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.

Step 3

Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Scatter crumbled feta over just before serving; serve chilled.