Mediterranean-Style Bean Salad

1. 1

   Drain the jar of artichokes, reserving 3 tbsp of the oil.

2. 2

   Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth.

3. 3

   Season to taste.

4. 4

   Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, scallions and half the goat cheese.

5. 5

   Stir in the artichoke oil mixture and tip into a serving bowl.

6. 6

   Season to taste.

7. 7

   Crumble over the remaining goat cheese, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.