Two Bean & Artichoke Salad

Name: Two Bean & Artichoke Salad
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; 14 cup chopped fresh parsley; 2 teaspoons dried Mediterranean oregano; 12 teaspoon black pepper; 12 teaspoon salt

13 ingredients

5 steps

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
14 cup chopped fresh parsley
2 teaspoons dried Mediterranean oregano
12 teaspoon black pepper
12 teaspoon salt

Directions

1

In a large bowl, combine all ingredients.
2

Refrigerate for 30 minutes to an hour to allow the flavors to mingle.
3

Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
4

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.
5

You do what you like.