1 15 oz. can white kidney beans rinsed and drained.
1 14oz. water packed artichoke hearts, rinsed and drained and quartered
1 cup thinly sliced roasted sweet red peppers
1/2 cup fesh basil leaved thinly sliced
1/3 cup thinly slice red onion
1/4 cup greek olives quartered
dressing-
1/4 cup balsamic vinegar
3 tbsp. olive oil
3 tbsp. lemon juice
2 tbsp. white vinegar
1/2 tsp dried oregano
1 garlic clove, minced
Instructions
In a large bowl, toss bread with oil and transfer to a baking sheet. bake at 450 degrees for 10 minutes or until golden brown. Cool to room temperature
In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil,onion, and olives.
In a small bowl, whixk the dressing ingredients. Drizzle over salad and toss to coat. Pour in bread, toss again. Serve immediately
Originally Submitted
3/28/2011
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