30 ounce .5 can cannellini beans drained and rinsed canned
2 rib celery diced
1 teaspoon dijon mustard
0.5 cucumber diced english
0.3 cup parsley fresh finely chopped
2 teaspoons rosemary fresh finely chopped
1 tablespoon thyme leaves fresh
1 teaspoon garlic powder
0.5 cup olives green sliced
2 green onions thinly sliced
0.5 cup olive oil
1 teaspoon paprika
6 plum tomatoes diced cored seeded
1 cup roasted peppers red drained chopped
8 servings salt and pepper to taste
0.3 cup sherry vinegar
Equipment
bowl
whisk
Directions
Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined.
Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
