Three-Bean Salad with Artichokes and Feta

I believe in beans. In their fibrous filling abilities. In their wholesome nurturing properties. I had an undergraduate nutrition professor several years ago who was absolutely in love with beans and legumes. Her enthusiasm rubbed off on me just a little bit! They're practically fat free and packed with fiber. A great source of complex carbs, protein, and vitamins and minerals such as calcium, potassium, and iron. We should all be eating more beans! I will remind you that, as with all fiber-dense foods, they are best introduced gradually into your diet. If you begin by eating several bowlfuls of beans a day, you might (OK, I guarantee) you'll experience some intestinal discomfort. Start slow and always accompany increased fiber intake with increased fluids (water, please).

This bean salad has a heavy Mediterranean influence- with artichokes, feta, and a sweet wine vinaigrette. The ingredients are minimal and yet the flavors are intricate. My only advice is to let the salad marinate for several hours BEFORE adding the feta. The longer it sits in the vinaigrette the more brown and mushy it will get. For a pretty presentation, toss it in just before serving.

INGREDIENTS
1 medium red bell pepper, diced
1/3 medium red onion, diced
4 green onions, thinly sliced
1 (14 oz.) can artichoke hearts, drained and chopped (I used unmarinated artichoke hearts)
1 (14 oz.) can kidney beans, drained and rinsed
1 (14 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can garbanzo beans, drained and rinsed
4 oz. feta cheese, crumbled
salt and freshly ground black pepper, to taste

Dressing:
1/4 cup olive oil
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1 tsp. organic cane sugar

DIRECTIONS
1. In a large bowl, combine pepper, onions, artichoke hearts, and beans. In a separate bowl, whisk to combine the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate at least one hours. Just before serving, stir in feta and season with salt and pepper to taste.

Serves 8.

(Adapted from All Recipes)