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Vegan Western European Recipes
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Antipasto-Style White Bean Salad
from: Sephardi

This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months.

SERVES 4 , 4 servings

  • 3 cups navy beans, cooked and drained
  • 2/3 cup red bell pepper, diced (fresh or roasted or canned)
  • 8 ounces artichoke hearts, drained and quartered
  • 1/4 cup red onion, sliced
  • 2/3 cup black olives or burgundy olive, chopped
  • 1/4 cup fresh parsley, chopped finely
  • 1-2 teaspoon mint leaf, minced
  • 1 tablespoon basil, minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • salt and pepper

Combine all vegetable and herb ingredients in a bowl, mix well.

Toss with the vinegar, olive oil, salt and pepper.

Refrigerate several hours, mixing occasionally to blend flavors.