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!

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