I was living on my own in Florida and had just started exploring the world of cooking for one.
Although, ironically, you can feed a lot more than one person with this meal and there is no cooking involved.
The original recipe was called "Bob's Bean Salad" but I don't know Bob. My hamster, Benny, had just died at the time, so I named this bean salad in his honor. Still hungry? Good.
Servings: 8
Prep Time: 15-20 minutes
Chill Time: 1 hour
Ingredients:
- red bell pepper, chopped
- 1/3 medium onion, chopped
- 1 jar (12 oz) artichoke hearts, drained and chopped
- 1 can (12 oz) kidney beans, drained and rinsed
- 1 can (12 oz) pinto beans, drained and rinsed
- 1 can (12 oz) garbanzo beans, drained and rinsed
- feta cheese (for serving)
- For the dressing:
- 1/4 c. olive oil
- 1/8 c. white or white wine vinegar
- 1/8 c. balsamic vinegar
- 1 tsp. salt
- 1 tsp. sugar
Directions:
- In a large bowl, toss red bell pepper, onion, artichoke hearts, and beans together. Set aside.
- In a separate bowl, whisk the salt, sugar, and vinegars together. Slowly whisk in olive oil. Adjust seasoning as desired.
- Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled with a sprinkle of feta cheese on top.
Enjoy.
<3 Katie