White Bean Salad Best Family Recipes

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White Bean Salad

"A colorful and refreshing summer salad. An remarkable option for vegetarians."

Ingredients :

2 (15 ounce) cans cannellini beans, tired and rinsed
1 (15 ounce) can quartered artichoke hearts, tired
half of cup inexperienced olives, sliced
1 cup roasted purple peppers, drained and chopped
half English cucumber, diced
6 plum tomatoes - cored, seeded and diced
2 celery ribs, diced
2 inexperienced onions, thinly sliced
1/three cup sherry vinegar
1 teaspoon Dijon mustard
1/four cup finely chopped fresh parsley
1 tablespoon fresh thyme
2 teaspoons finely chopped clean 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 inexperienced onions in a huge 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 nicely mixed. Pour the dressing over the salad, and stir until all elements are covered. Refrigerate at the least one hour or overnight before serving.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it calmly, and make smooth-up easier.

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