Insalata siciliana recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• 1 clove garlic, pressed
• Sea salt to taste
• ½ teaspoon freshly ground black pepper

• 1 cup cannellini beans, cooked
• ½ cup arugula, chopped
• ½ cup cherry tomatoes, halved
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 1 cup (approx. 2 • 6-oz. jars), artichoke hearts, chopped
• ½ pound mushrooms, sliced
• ¼ cup gherkins, sliced
• 8 green and black pitted olives
• ½ cup peas
• 1 teaspoon fresh oregano
• 2 tablespoons capers
• 2 scallions, chopped
• ½ cup broccoli florets, steamed

1. Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in a small bowl.
2. Place cannellini beans, arugula, tomatoes, red and yellow pepper, artichoke hearts, mushrooms, gherkins, olives, peas, oregano, capers, and scallions in a salad bowl and toss with the dressing.
3. Serve on a bed of steamed broccoli.