Two Bean & Artichoke Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One of those great quick recipes to have on hand, and talk about delicious! Ingredients:
1 (15 ounce) can garbanzo beans, drained & rinsed |
1 (15 ounce) can red kidney beans, drained & rinsed |
1 (14 ounce) can artichoke hearts, drained & coarsley chopped (not marinated) |
4 green onions, trimmed & chopped |
2 large tomatoes, diced |
1 cup frozen corn kernels, thawed under hot running water |
4 garlic cloves, minced |
3 tablespoons extra virgin olive oil |
2 -3 tablespoons balsamic vinegar |
1/4 cup chopped fresh parsley |
2 teaspoons dried mediterranean oregano |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine all ingredients. Refrigerate for 30 minutes to an hour to allow the flavors to mingle. Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
2. NOTE: Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us. You do what you like.
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