Mediterranean-Style Bean Salad

• 10 ounces artichoke hearts packed in oil
• 1 tablespoon sun-dried tomato paste
• 1 teaspoon white wine vinegar
• salt and pepper
• 14 ounces cannellini beans, drained and rinsed
• 12 tomatoes, quartered
• 16 kalamata olives, halved
• 2 scallions, thinly sliced on the diagonal
• 7 ounces goat cheese, crumbled

1. Drain the jar of artichokes, reserving 3 tbsp of the oil.
2. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth.
3. Season to taste.
4. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, scallions and half the goat cheese.
5. Stir in the artichoke oil mixture and tip into a serving bowl.
6. Season to taste.
7. Crumble over the remaining goat cheese, then serve.

oil, tomato paste, white wine vinegar, salt, beans, tomatoes, olives, scallions, goat cheese

Taken from www.food.com/recipe/mediterranean-style-bean-salad-357115 (may not work)