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Mediterranean-style bean salad

Mediterranean-style bean salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal367
fat28g
saturates7.4g
carbs16g
sugars0g
fibre6g
protein13g
salt3g
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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

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 5 out of 5.15 ratings
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