White Bean Salad Best Family Recipes

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White Bean Salad

"A colourful and refreshing summer salad. An brilliant option for vegetarians."

Ingredients :

2 (15 ounce) cans cannellini beans, tired and rinsed
1 (15 ounce) can quartered artichoke hearts, tired
1/2 cup inexperienced olives, sliced
1 cup roasted crimson peppers, drained and chopped
1/2 English cucumber, diced
6 plum tomatoes - cored, seeded and diced
2 celery ribs, diced
2 green onions, thinly sliced
1/three cup sherry vinegar
1 teaspoon Dijon mustard
1/four cup finely chopped sparkling parsley
1 tablespoon sparkling thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to flavor
half cup olive oil

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a massive bowl; set aside.
Whisk collectively the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil till well combined. Pour the dressing over the salad, and stir until all elements are lined. Refrigerate as a minimum one hour or in a single day before serving.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make smooth-up less difficult.

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