White Bean Salad

2 (15 ounce) cans cannellini beans, drained and rinsed

1 (15 ounce) can quartered artichoke hearts, drained

½ cup green olives, sliced

1 cup roasted red peppers, drained and chopped

½ English cucumber, diced

6 plum tomatoes - cored, seeded and diced

2 celery ribs, diced

2 green onions, thinly sliced

⅓ cup sherry vinegar

1 teaspoon Dijon mustard

¼ cup finely chopped fresh parsley

1 tablespoon fresh thyme

2 teaspoons finely chopped fresh rosemary

1 teaspoon garlic powder

1 teaspoon paprika

salt and pepper to taste

½ cup olive oil

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.