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Ingredients
  • 15 ounce can of cannellini beans, drained and well rinsed.
  • 15 ounce can of garbanzo beans, chickpeas drained and well rinsed.
  • 1 cup cherry tomato halves
  • 2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel.)
  • ¼ red onion, thinly sliced.
  • ½ cup Peppadew peppers* (or other pickled peppers), rough chopped.
  • ½ cup pitted black olives, halved.
  • ½ cup pimento stuffed green olives, halved.
  • 1 cup assorted colorful bell peppers, diced
  • ½ cup crumbled feta cheese
  • ½ cup chopped marinated artichokes, chopped.
  • 10 large fresh basil leaves, shredded.
  • subheading: DRESSING:
  • ¼ cup extra virgin olive oil
  • 4 Tbsp red wine vinegar, or more to taste.
  •  
  • 1 tsp dried Italian herbs, I used thyme, oregano, and rosemary.
  • 1 clove garlic , minced.
  • salt and fresh cracked black pepper to taste
Steps
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