Two Bean and Artichoke Salad

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Ready In: 75 Minutes

Servings: 10

A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.

Ingredients:

1 cup grape tomatoes, halved (or quartered, depending on size)

1/2 cup green pepper, chopped

1/2 cup red onion, chopped

1/4 cup fresh parsley, chopped

1 (15 1/2 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (14 ounce) can quartered artichoke hearts, drained

1/4 cup feta cheese, crumbled fine

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 1/2 teaspoons spicy brown mustard (or garlic mustard)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 garlic clove, minced

Directions:

1. Combine all salad ingredients in a large bowl.
2. Combine all dressing ingredients in a small bowl and mix well with a whisk.
3. Pour dressing over salad; stir to combine well.
4. Cover and chill at least one hour before serving.

By RecipeOfHealth.com