Try this marinated vegetable salad instead of a 3-bean salad at your next picnic. Mix leftovers with warm Basmati rice or cooked pasta.
MEDITERRANEAN SALAD (Pantry Cooking II)
1 jar (12 ounces) whole roasted red peppers or roasted red and yellow peppers, drained and cut into 3/4-inch pieces
1 can (15 ounces) baby corn nuggets, drained, or baby corn, drained and cut in thirds
1 can (14 ounces) quartered artichoke hearts, drained
1 can (14-1/2 ounces) hearts of palm, sliced in 1/4-inch thick slices or sliced hearts of palm cut in quarters
2/3 cup olive oil
1/3 cup white balsamic vinegar
3/8 teaspoon dried minced garlic
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon dried sweet basil
Combine red pepper, corn, artichoke hearts and hearts of palm in a bowl. In a small bowl, combine remaining ingredients. Pour dressing over vegetables and gently stir to coat. Refrigerate several hours or overnight, stirring occasionally. Let sit at room temperature 20 to 30 minutes before serving. Serves 6.
Serving suggestion: Stir salad into hot cooked basmati rice for a warm rice salad. Use 1 cup of cooked rice for each half cup of Mediterranean Salad used.
