Mediterranean Bean Salad

Delicious, really filling salad - keeps in the fridge for up to ten days.  I meal prep it and eat for lunch or dinners.  One recipe makes a gallon ziploc bag full.  I double it for two ziplocs full.

Dressing:

1/4 cup good olive oil

4 Tbsp Red Wine Vinegar  (get a good one, NOT Pompeian)

2 tsp Italian herbs (italian seasoning works) I used 1/2 tsp each thyme, rosemary, basil and parsley

2 tsp minced or crushed garlic (jar-garlic)

1/2 tsp lemon or lime juice

Salt and pepper to taste (1/2 tsp each roughly)

Salad:

1 can garbanzo beans (chick peas) 15 oz

1 can cannelini beans or white beans 15 oz

1 can artichoke hearts, chunked

2 red, orange or yellow bell peppers, diced

1 pint cherry tomatoes, halved

1 cucumber, peeled and sliced or chunked

1/2 cup sliced pepperoncini or banana peppers

1/2 cup olives of choice

1 pkg feta cheese, crumbled 6 oz

Mix dressing, set aside. Drain and rinse beans. Drain and halve artichokes and olives. Wash and chop all produce. Mix all together with dressing and store in the ziplocs bags or meal prep.