Bean Salad with Artichokes

Created by Executive Chef Ed Padden, CEC, CDM, CFPP
Bentley Village, A Classic Residence by Hyatt
Serves 6

• 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

1. To prepare salad, combine tomatoes, peppers, onions, parsley, beans, artichoke hearts and feta cheese in a large bowl.
2. To prepare dressing, combine lemon juice, oil, vinegar, mustard, basil, oregano, thyme and garlic in a small bowl, stir with a whisk.
3. Adjust flavor by adding salt and pepper to taste, if needed.
4. Pour dressing over salad, cover and chill for 1 hour.
5. To serve, place salad in a radicchio cup.