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17Ingredients
25Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
- 15 oz. cannellini beans (drained and well rinsed)
- 15 oz. garbanzo beans (chickpeas drained and well rinsed)
- 1 cup cherry tomato (halves)
- 2 Persian cucumbers (small, halved lengthwise and thinly sliced, do not peel)
- 1/4 red onion (thinly sliced)
- 1/2 cup peppadew peppers (rough chopped)
- 1/2 cup black olives (halved)
- 1/2 cup pimento-stuffed green olives (halved)
- 1 cup bell peppers (assorted colorful, diced)
- 1/2 cup crumbled feta cheese
- 1/2 cup artichokes (chopped marinated)
- 10 basil leaves (large, shredded)
- 1/4 cup extra-virgin olive oil
- 4 Tbsp. red wine vinegar (or more to taste)
- 1 tsp. dried Italian herbs (I used thyme, oregano, and rosemary)
- salt
- cracked black pepper
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Directions
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol10mg3% |
Sodium610mg25% |
Potassium700mg20% |
Protein13g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber6g24% |
Sugars4g |
Vitamin A15% |
Vitamin C90% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(23)
Cook 3 months ago
it wss so good. i added dill and a little bit rice wine vinegar, and quinua. chefs kiss
Gordon 3 years ago
Everything was terrific, just needed quite a bit extra on the dressing was super bland by the recipe
Johnson 4 years ago
Yummy, I didn't have chickpeas but it was wonderful with just the cannellini beans. Will definitely make it again.
Kelley Bigger 4 years ago
Amazing! I’d make this again. My Teenagers loved helping me make this quick and easy salad. This will be awesome to take on our next picnic.
brigitte 4 years ago
very good pasta salad. I've made it a couple of times and it was good each time.
Harte 4 years ago
A little too much dressing which I drained off after dinner so leftovers won’t be soggy, but flavors great.
Britta 4 years ago
Just perfect. An easy lunch or dinner, packed with healthy ingredients. You can put things out or in, depending on what you have. Letting it marinate for a bit & putting in oil-cured black olives is what I generally do.
Jennifer Daniels 4 years ago
2nd time: Made this for a Mediterranean dinner night with Keith, Diane, Jerry, & Kurt - instead of pappadew peppers, I roasted a blend of red, yellow, and green, used Spanish green olives for both listed above, and shallots instead of red onions. I'd add more feta.
1st time: This was a huge hit. I used the oil from the jar of artichokes for the vinaigrette. I also subbed a blend of kalamata and green olives for the black (I didn't have any).
Heather 4 years ago
I loved it! So flavorful and the combination of beans and crunchy vegetables was perfect. I didn’t use a homemade vinaigrette but rather a Greek dressing. It was excellent.
Michael Baldwin 4 years ago
Great flavours, colours and taste. Although I did not have the pickled peppers to round it all out as per the recipe, it’s definitely a family favourite. I also added some nuts (slivered almonds, pistachios etc) to follow the recipe theme of ‘crunchy, healthy’ food.
Denise Daire 5 years ago
Everyone in the family
Loved this salad, can’t wait to make it again! wonderful!
Laura Love 5 years ago
Very tasty! Also added some lightly
steamed asparagus.
This will be part of my weekly rotation!
ArcticWolf 5 years ago
I really enjoyed it! It was easy to throw together and the flavors blend “Yummly!” 😋 I added some protein, Seitan.
Joe T 6 years ago
Healthy and delicious with a really nice blend of textures, colors and taste. Made this with dry cannelloni. Chickpeas, and black beans instead of canned. Also used fresh parsley in lieu of the dried herbs.