I had all intensions of making this new Cauliflower rice bowl recipe for this week but got side tracked (and lazy) .  It will be coming next week.  Today I am sharing a bean salad I made for my lunches this week.  I shared this on my instastories and several of you commented you wanted the recipe.   If you like beans you will love this salad.  I have been having it for lunch most days with a little hummus and a few pita chips- super tasty.   If you make this ahead of time I do find it tastes better once you let the salad come to room temperature.  It just helps all the flavors settle in.   This would make a great dinner side paired with grilled chicken or shrimp.  Enjoy!

M E D I T E R R A N E A N  B E A N  S A L A D 

adapted via The View From Great Island

1 can drained and rinsed chick peas

1 can drained and rinsed cannellini beans

1 small yellow bell pepper diced

1 cup cherry tomatoes diced

1/2 cup red onion diced

1 small jar diced marinated artichoke hearts (drained)

1/4 cup sliced green olives

1/4 cup sliced black olives

2 small Persian cucumbers diced

1/4 cup chopped fresh basil

4 oz crumbled feta

1/3 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon Italian seasoning

salt and pepper

 

In a small bowl whisk together olive oil, red wine vinegar, and Italian seasoning.

In a large bowl combine all other ingredients.  Drizzle dressing over top and mix all together.  This is best room temperature.

 

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I wanted to share my outfit from yesterday because my blouse is now 30% off or 40% off if you have a Loft card.  I love the peplum style of the blouse and the paisley print and colors.  I am wearing a small.

Blouse | Jean shorts | Sandals

My embroidered blouse from last week is also on sale.

Also love this one shoulder eyelet top.

I tried on this dress in the store and it was so cute.  I loved the style and colors.

Floral Dot Peplum Blouse