Susan’s Bean Salad
Drain all beans and chick peas and put in a large mixing bow. Slice Kalamata olives and drained artichoke hearts into small pieces. Add cherry tomatoes, also chopped into small pieces. Stir together carefully so as not to break vegetables; chop the onion fine and add to the vegetables. Add capers and mix in Parmesan cheese. Toss carefully with dressing.
- ½ cup virgin olive oil
- 2 tablespoons good quality (preferably aged) balsamic vinegar
- ¼ cup Dijon-style mustard (preferably stoneground)
- Salt to taste
With a green salad, some artisanal sliced sausage, and warm fresh bread, this is a great summer meal!