White Bean & Artichoke Mediterranean Salad

Here’s a fresh and healthy recipe for a White Bean & Artichoke Mediterranean Salad—perfect for lunch, dinner sides, or a light snack. 🥗

Ingredients (serves 2–3)

• 1 can (15 oz / 425g) white beans, drained and rinsed
• 1 can (14 oz / 400g) artichoke hearts, drained and chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup cucumber, diced
• ¼ cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp feta cheese (optional)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 clove garlic, minced
• ½ tsp dried oregano
• Salt & pepper to taste

Instructions

1. Prepare the dressing:
   • In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
2. Assemble the salad:
   • In a large bowl, combine white beans, artichoke hearts, cherry tomatoes, red onion, cucumber, olives, and parsley.
3. Dress the salad:
   • Pour the dressing over the salad and toss gently to coat.
4. Optional:
   • Sprinkle feta cheese on top before serving.
5. Serve:
   • Chill for 10–15 minutes if desired, or enjoy immediately.

💡 Tips:

• Add roasted red peppers or sun-dried tomatoes for extra flavor.
• Serve over a bed of mixed greens for a heartier meal.
• This salad keeps well in the fridge for 2–3 days, making it great for meal prep.

If you want, I can also give a protein-packed version by adding grilled chicken or tuna, perfect for a filling lunch. Do you want me to do that?