Spring is a colorful season, so why not create a colorful and flavorful dish with fresh ingredients to compliment it?

This simple recipe leaves plenty of room for variation. So feel free to give it a twist and make it your own!

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 to taste

Directions:

1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
3. The salad will keep, well covered, for several days in the refrigerator.