1 can artichoke hearts (15 ounces)
1 can white beans (15 ounces)
¼ to 1/3 cup of red onion, thinly chopped
1 cup red peppers, roasted and chopped
½ to ¾ cup fresh mint, chopped
Red pepper flakes
About 1 cup feta cheese, crumbled
Open the cans and drain. Rinse the white beans and artichokes by placing it under running water. Using a cutting board, chop the hearts into quarters. Set aside. Chop the red peppers. Dice the red onion very finely. If you are using fresh mint, take a handful and chop it. Mix all of these into a mixing bowl. Add a generous drizzle of extra virgin olive oil. Cut the lemon into half and add the juice of one half into the bowl. You can also splash some red wine vinegar if you are not using lemons. Drop in a pinch of red pepper flakes for some spiciness. Mix all these up. Before serving, add some crumbled feta cheese.
You can try olives with pork, chicken, salmon or shrimp. You can try to also toss olives with your pasta. Or, add some kalamata olives, pitted and sliced.
[tag] Mediterranean salad[/tag]