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)
1/4
red onion, thinly sliced
1/2 cup
peppadew peppers, rough chopped
1/2 cup
black olives, halved
1/2 cup
pimento stuffed green olives, halved
1 cup
assorted colorful bell peppers, diced
1/2 cup
crumbled feta cheese
1/2 cup
chopped marinated artichokes
about 10 large basil leaves, shredded
dressing
1/4 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