Twenty Girls

 

I didn’t host any pot-luck dinners this summer, indoors or out. I wasn’t invited to any, and I would have declined if I was. But I believe there are pot-lucks in my future, so I’m saving this recipe here:

 

Mediterranean Bean Salad

 

1/4 cup olive oil

4 tablespoons red wine vinegar

1 teaspoon combined thyme, oregano, and rosemary

1 garlic clove, minced

15-ounce can of cannellini beans drained and well rinsed

15-ounce can of garbanzos drained and rinsed

1 cup halved cherry tomatoes

2 cucumbers halved lengthwise and thinly sliced

1/4 red onion thinly sliced

1 cup bell peppers, chopped

1/2 cup black olives halved

1/2 cup pimento-stuffed green olives halved

1/2 cup crumbled feta

1/2 cup chopped marinated artichokes

10 basil leaves, "chiffonade" sliced

 

Whisk first four ingredients together in large salad bowl. Add remaining ingredients to bowl and gently toss. Cover and chill. Gently toss again right before serving.