Two-Bean, Corn and Artichoke Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time. Ingredients:
1 (15 ounce) can chickpeas, drained |
1 (15 ounce) can red kidney beans, drained |
1 (14 ounce) can artichoke hearts, drained and chopped coarse |
4 scallions, chopped |
2 large tomatoes, diced |
1 (11 ounce) can corn, drained |
3 -4 garlic cloves, minced |
2 tablespoons olive oil |
2 -3 tablespoons balsamic vinegar |
1/4 cup fresh parsley, chopped |
2 teaspoons dried oregano |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Combine all ingredients in a large mixing bowl.
2. Refrigerate at least 30 minutes.
3. This salad can be made a day ahead of time.
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