Mediterranean bean salad8/31/2023 ![]() More Salad Recipesīe sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below. How to Store: Cover and keep this Mediterranean bean salad in the refrigerator for up to 5 days. Make-Ahead: You can make this recipe up to 1 day ahead of time. Serve with a garnish of fresh basil and oregano. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.Īdd in the parsley, salt, pepper, and balsamic vinaigrette and mix until combined. STEP 1 Drain the jar of artichokes, reserving 3 tbsp of the oil. Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.Īdd the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to them.Ĭhill the vegetables completely in the refrigerator, which takes about 15 minutes.ĭrain the beans and rinse under a colander and then add them to a large bowl. Next, slice the zucchini, squash, peppers, and onions long ways. Make the balsamic vinaigrette and set it to the side. Use the simple-to-prepare procedures for making this delicious Mediterranean-Style Bean Salad Recipe: Dressing – Balsamic vinaigrette is so complimenting in this salad, but feel free to use any simple vinegar-based dressing, like the one in my vinegar coleslaw recipe.Onions – I like red onions in this, but you can substitute them for yellow, white, or sweet. ![]()
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