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Ingredients
  • 1 15 ounce can of cannellini beans, drained and well rinsed
  • 1 15 ounce can of garbanzo beans (chickpeas) drained and well rinsed
  • 1 cup cherry tomato halves
  • 2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
  • ¼ red onion, thinly sliced
  • ½ cup peppadew peppers, rough chopped
  • ½ cup black olives, halved
  • ½ cup pimento stuffed green olives, halved
  • 1 cup assorted colorful bell peppers, diced
  • ½ cup crumbled feta cheese
  • ½ cup chopped marinated artichokes
  • about 10 large basil leaves, shredded
  • subheading: dressing:
  • ¼ cup extra virgin olive oil
  • 4 Tbsp red wine vinegar, or more to taste
  • 1 tsp dried Italian herbs, I used thyme, oregano, and rosemary
  • 1 garlic clove, minced
  • salt and fresh cracked black pepper to taste
Steps
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