Triple Bean And Artichoke Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I've been making this recipe for over 10 years now, originally discovered it in a Vegetarian Times magazine, circa 1996. It's a family favorite and a constant pot-luck request. Instead of the oil & vinegar, I simply use jars of marinated artichoke hearts. Ingredients:
15-oz can great northern or other white beans, drained |
15-oz can chickpeas (garbanzos), drained |
15-oz can black-eyed peas, drained |
14-oz can artichoke hearts, quartered (about 10 hearts) |
4 scallions, chopped |
2 large tomatoes, diced |
3 to 4 cloves garlic, minced |
3 tbsp. olive oil |
3 tbsp. balsamic vinegar |
1/4 cup chopped fresh parsley |
2 tsp. dried oregano |
1 tsp. ground black pepper |
Directions:
1. Combine all ingredients in mixing bowl; blend thoroughly. Chill for 1 hour before serving to allow flavors to mingle.
2. If desired, serve salad over bed of leaf lettuce. Makes 6 to 8 servings.
3. Per 1-cup serving: 330 calories; 15 grams protein; 9 grams total fat (1 gram sat. fat); 52 grams carbohydrate; 0 cholesterol; 449 mg sodium; 13 grams fiber. Vegan.
|
|