Bean Salad with Artichokes - Our Approach to Senior Living

Bean Salad with Artichokes
Created by Executive Chef Ed Padden, CEC, CDM, CFPP Bentley Village, A Classic Residence by Hyatt Serves 6
Ingredients: 1 cup plum tomatoes—diced 1/2 cup red bell pepper—chopped 1/2 cup red onion—chopped 1/4 cup parsley—chopped 1 cup garbanzo beans, canned—drained 1 cup black beans, canned—drained 2 cups artichoke hearts—drained and quartered 4 ounces feta cheese—crumbled 2 tablespoons lemon juice 1/2 cup olive oil 2 tablespoons balsamic vinegar 1-1/2 tablespoons brown mustard—spicy 1 tablespoon fresh basil—chopped fine 1 teaspoon fresh oregano—chopped fine 1 teaspoon fresh thyme—chopped fine 2 cloves garlic—minced pinch salt pinch pepper 6 each radicchio leaf Directions: To prepare salad, combine tomatoes, peppers, onions, parsley, beans, artichoke hearts and feta cheese in a large bowl. To prepare dressing, combine lemon juice, oil, vinegar, mustard, basil, oregano, thyme and garlic in a small bowl, stir with a whisk. Adjust flavor by adding salt and pepper to taste, if needed. Pour dressing over salad, cover and chill for 1 hour. To serve, place salad in a radicchio cup.
Nutritional Information: Per Serving (excluding unknown items): 346 Calories; 23g Fat (58.7% calories from fat); 10g Protein; 27g Carbohydrate; 8g Dietary Fiber; 17mg Cholesterol; 575mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4-1/2 Fat.
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