Name: White Bean Salad Recipe
Ingredients: 1 (15 ounce) cans cannellini beans, drained and rinsed; 1(15 ounce) can artichoke hearts, drained, quartered; 1/2 cup green olives, sliced; 1 cup roasted red 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; 1/3 cup sherry vinegar; 1 teaspoon Dijon mustard; 1/4 cup finely chopped fresh parsley; 1 tablespoon fresh thyme; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon garlic powder; 1 teaspoon paprika; salt and pepper to taste; 1/2 cup grape seed oil

Ingredients

1 (15 ounce) cans cannellini beans, drained and rinsed

1(15 ounce) can artichoke hearts, drained, quartered

1/2 cup green olives, sliced

1 cup roasted red 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

1/3 cup sherry vinegar

1 teaspoon Dijon mustard

1/4 cup finely chopped fresh parsley

1 tablespoon fresh thyme

2 teaspoons finely chopped fresh rosemary

1 teaspoon garlic powder

1 teaspoon paprika

salt and pepper to taste

1/2 cup grape seed oil

Directions

Mix the beans, cucumbers, artichokes, peppers, tomatoes, olives, celery, and green onions together in a large bowl. Next to make the dressing, in a small bowl whisk together the vinegar, mustard, parsley, thyme, rosemary, garlic powder, paprika and the salt and pepper.

Slowly add the grape seed oil stirring while pouring. Mix until well combined.

Pour the dressing over the salad and mix to coat evenly. Refrigerate for at least one hour, it is even better if it marinates overnight.