Recipe for Sephardic Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
3 cup	Drained cooked white beans
8 oz	Water packed artichokes, drained and cut lengthwise into quarters.
2/3 cup	Diced sweet pepper
2/3 cup	Chopped olives
1/4 cup	Chopped red or spanish onion
1/4 cup	Chopped parsley
1 tsp	Dried mint, -or-
2 tsp	, chopped fresh mint
3/4 tsp	Dried basil (ugh) -or-
1/2 tsp	Chopped fresh basil
1/3 cup	Olive oil
1/4 cup	Red wine vinegar

Instructions:

Instructions: Combine bean, artichokes, peppers, olives, onions, parsley, mint and basil in a jar, stir or shake oil and vinegar and then toss dressing with rest of salad. Season with salt and pepper.

Refrigerate, covered for several hours or overnight, stirring occasionally, to let flavour blend.

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