Salads

Salad time has a arrived and I am going to make it a mission to add at least one salad a week for the rest of the summer. Still love my carrot salad and chick pea salad and they will continue to be part of the repertoire but it is fun to add new items to the list. Never know when the next great flavour burst is going to be discovered. Last night, three bean salad was added. It has a twist on the old standby- artichokes. Good but still needs something for that extra zip.
Enjoy.

Three Bean Salad

INGREDIENTS:
1 medium red bell pepper, chopped
½ medium onion, chopped
1(6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese

Dressing:
¼ cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 tsp salt
1 tsp sugar

Directions:
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.

From www.allrecipes.com
(First made June 15/08)