Mediterranean-style bean salad

Mediterranean-style bean salad, a quick no-cook supper

  • 290g jar artichoke hearts in oil
  • 1 tbsp sundried tomato tomato paste
  • 1 tsp white wine vinegar
  • 410g can cannellini beans , drained and rinsed
  • 300g pack small vine tomatoes , quartered (about 12 in total)
  • handful Kalamata black olives
  • 2 spring onions , thinly sliced on the diagonal
  • 200g log soft goat's cheese , crumbled
  • Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
  • Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.
Try - Making it fishy, or for a snack

Use a can of tuna and flake it into the salad instead of the goat's cheese. Or pile up any leftovers on toasted bread for a quick snack.

Nutrition Per serving

367 kcalories, protein 13g, carbohydrate 16g, fat 28 g, saturated fat 7.4g, fibre 6g, salt 3 g

Recipe from Good Food magazine, September 2005.

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