Mediterranean Bean Salad

The other night, my mom refused to cook. Hence, I cooked.
Also hence, lots of messiness on this cutting board. Please excuse.

I gave my dad a fifteen minute get-out-of-jail-free card that allowed him to go to Plan B, aka Wendy’s, Subway… etc. before dinner so he wouldn’t be waiting for a steak or something manly.

He decided to eat my girly, vegetarian meal.

And guess what.

He liked it.

Success.

Mediterranean Bean Salad
Adapted from The Vegetarian Cook’s Bible

1 can cannellini beans
1/2 cup cooked lentils
1/2 cup coarsely chopped, drained artichokes
1/2 cup diced red onion
1/4 cup fresh parsley, chopped
1/4 cup coarsely chopped black olives

Mediterranean Dressing

2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1 clove garlic, minced
Salt and pepper

Combine all. Easy peasy.

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