Mediterranean-style bean salad

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• Lynsey

  31 March 2008

  Lynsey rated and commented on this recipe

  

  A great store cupboard recipe, takes no time to assemble and any leftovers are great for lunch the next day.

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• Peter Crowe

  21 April 2008

  Peter Crowe commented on this recipe

  This is great for a lunch or a light dinner. The Flavours are great. Try it with fresh fish.

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• Peter Crowe

  21 April 2008

  Peter Crowe rated this recipe

  

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• %%

  25 June 2008

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• Carl Marsh

  27 July 2008

  Carl Marsh commented on this recipe

  I made this to go with a BBQ recently and it was a big hit. You can vary the beans - butter beans work well - and feta cheese works well too.

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• Jo H

  13 November 2008

  Jo H rated and commented on this recipe

  

  I tried it with canned tuna and feta cheese. One of my favourite salads in summer as I do it over and over again.

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• Chris.Suarez

  03 April 2009

  Chris.Suarez rated and commented on this recipe

  

  Zero fuss, very quick to make, and really tasty. I will definitely be making this again.

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• Alexa

  05 October 2009

  Alexa rated and commented on this recipe

  

  Healthy lunch with energy :) I have prepared it with feta cheese. I have also replaced the sundried tomato paste with harissa sauce for a spicey edge - worked just well!

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• Victoria lea

  13 June 2012

  Victoria lea rated and commented on this recipe

  

  This was lovely and very simple to throw together. Doubled it up as I made it as a starter for book group and everyone enjoyed it.

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http://www.bbcgoodfood.com/recipes/2707/

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Ingredients

• 290g jar artichoke hearts in oil
• 1 tbsp sundried tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans , drained and rinsed
• 300g pack small vine tomatoes , 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 290g jar artichoke hearts in oil
• 1 tbsp sundried tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans , drained and rinsed
• 300g pack small vine tomatoes , quartered (about 12 in total)
• handful Kalamata black olives
• 2 spring onions , thinly sliced on the diagonal
• 200g log soft goat's cheese , crumbled

Per serving

367 kcalories, protein 13g, carbohydrate 16g, fat 28 g, saturated fat 7.4g, fibre 6g, salt 3 g

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