Mediterranean Two Bean Salad

Mediterranean Two Bean Salad

This is a simple, easy salad to make from ingredients that are inexpensive and readily available in fall and winter, but quite tasty year round! I adapted it from the "Mediterranean Green Bean and Potato Salad" that I shared a while back. One day I wanted to serve Rosemary Potatoes AND a salad with these flavors, and I didn't want potatoes twice in the same meal. It turned out so well, that I anticipate that I'll seldom make it with the Potatoes in the future.

In our family, we like Green Beans tender. If you're a crisp-tender sort of person, that also will work well in this recipe (and, does make a prettier salad).

It's so simple to make - and so tasty.

Mediterranean Two Bean Salad
Cook to desired doneness & drain
1 1/2 Pound Frozen Green Beans
Add:
2 Cans (or about 4 Cups Home Prepared) Great Northern or other White Beans), drained
1 Can (15oz)  Black Olives, Sliced
2 Tablespoons Caper Buds
A little Scallion or Minced Red Onion may be added if desired.

Toss with Vinaigrette Dressing
Shake together in a jar, and pour over veggies:
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Dijon Dressing
1/2 teaspoon minced Garlic
3/4 teaspoon Salt
Dash or two of pepper
Pinch or two sugar
A couple of pinches Oregano

Alternately, for an Oil Free Salad, you can use Simply Greek Dressing

This is being shared on
Gluten Free Fridays