Bean Salad With Salad Greens & Dressing

• 1 (19 ounce) can red kidney beans, drain and rinse
• 1 (19 ounce) can chickpeas, drain and rinse
• 1 (14 ounce) jar water-packed artichoke hearts, drain and quarter
• 1 cup plum tomato, chopped
• 12 cup red onion, chopped
• 12 cup red bell pepper, seeded and chopped
• 14 cup fresh parsley, chopped
• 6 ounces prepared mixed salad greens, your choice
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 12 teaspoons spicy brown mustard
• 1 tablespoon fresh basil, chopped
• fresh thyme, to taste
• Greek oregano, to taste
• 1 garlic clove, minced
• 14 cup feta cheese, crumbled
• fresh ground black pepper

1. Combine first 7 salad ingredients in a bowl, set aside.
2. Don't add prepared salad greens yet, set them aside to chill.
3. Whisk first 8 dressing ingredients in a small bowl, adjust seasoning to taste.
4. Stir in feta cheese.
5. Pour dressing over salad, stirring to combine.
6. Cover and chill for 1 hour.
7. Before serving, toss with chilled prepared salad mix.
8. Dust with black pepper.
9. Serve immediately, won't keep, salad greens will wilt.

red kidney beans, chickpeas, water, tomato, red onion, red bell pepper, fresh parsley, salad greens, lemon juice, olive oil, balsamic vinegar, brown mustard, fresh basil, fresh thyme, oregano, garlic, feta cheese, fresh ground black pepper

Taken from www.food.com/recipe/bean-salad-with-salad-greens-dressing-157455 (may not work)