- Dressing
- 1 tablespoon spicy brown mustard
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped oregano
- 2 teaspoons minced garlic
- 1/2 cup crumbled feta cheese
- Kosher or sea salt and freshly ground black pepper
- Salad
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 cup diced Roma tomatoes
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup California raisins
- 1/4 cup chopped Italian parsley
- Whisk together the first 7 ingredients. Stir in the feta cheese and season to taste with salt and pepper
- Drain the garbanzos, kidney beans and artichoke hearts on paper towels. Cut the artichoke pieces in half and gently squeeze to remove excess liquid.
- Combine all the salad ingredients in a large bowl. Stir in the dressing, cover and refrigerate for at least 1 hour or up to one day for flavors to meld.