I had all intensions of making this new Cauliflower rice bowl recipe for this week but got side tracked (and lazy) . It will be coming next week. Today I am sharing a bean salad I made for my lunches this week. I shared this on my instastories and several of you commented you wanted the recipe. If you like beans you will love this salad. I have been having it for lunch most days with a little hummus and a few pita chips- super tasty. If you make this ahead of time I do find it tastes better once you let the salad come to room temperature. It just helps all the flavors settle in. This would make a great dinner side paired with grilled chicken or shrimp. Enjoy!
M E D I T E R R A N E A N B E A N S A L A D
adapted via The View From Great Island
1 can drained and rinsed chick peas
1 can drained and rinsed cannellini beans
1 small yellow bell pepper diced
1 cup cherry tomatoes diced
1/2 cup red onion diced
1 small jar diced marinated artichoke hearts (drained)
1/4 cup sliced green olives
1/4 cup sliced black olives
2 small Persian cucumbers diced
1/4 cup chopped fresh basil
4 oz crumbled feta
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Italian seasoning
salt and pepper
In a small bowl whisk together olive oil, red wine vinegar, and Italian seasoning.
In a large bowl combine all other ingredients. Drizzle dressing over top and mix all together. This is best room temperature.
I wanted to share my outfit from yesterday because my blouse is now 30% off or 40% off if you have a Loft card. I love the peplum style of the blouse and the paisley print and colors. I am wearing a small.
My embroidered blouse from last week is also on sale.
Also love this one shoulder eyelet top.
I tried on this dress in the store and it was so cute. I loved the style and colors.