This is the perfect salad for a hot summer day. It’s best served cold and fresh.
3 tablespoons white wine
2 Tbs apple cider vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
White Bean Salad
1/2 red onion
1-1/2 cups cooked white beans (or chickpeas)
1/2 cup red bell pepper, diced
1/4 cup marinated artichoke hearts
2 tablespoons fresh parsley, minced
1/2 teaspoon dried oregano
1/4 cup nicoise olives
Fresh tomatoes, diced or cut and placed attractively over the top
To make the mustard vinaigrette: Put the vinegar, lemon juice, mustard, garlic, salt and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream until the dressing is emulsified (or blend all ingredients in the work bowl of a hand blender or mini-chopper). Set aside, and don’t pour over the salad until you are ready to serve it.
To make the bean salad: cut the stuff up, put it in a nice bowl, pour the vinaigrette over it when you are ready to serve, and enjoy!
If you are going to bring this to a potluck, keep it refrigerated until you are ready to leave, then take it out and pour the dressing over it.