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Mediterranean-Inspired Artichoke and Dual-Bean Salad Recipe

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Ingredients

Adjust Servings:

	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

Nutritional information

312.3

Calories

75 g

Calories From Fat

8.4 g

Total Fat

1.2 g

Saturated Fat

0 mg

Cholesterol

633.8 mg

Sodium

50 g

Carbs

13.8 g

Dietary Fiber

2.8 g

Sugars

13.8 g

Protein

351g

Serving Size

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Mediterranean-Inspired Artichoke and Dual-Bean Salad Recipe

Name: Mediterranean-Inspired Artichoke and Dual-Bean Salad Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 1; : 1; : 4; : 2; : 1; : 4; : 3; : 2 - 3; : 1/4; : 2; : 1/2; : 1/2

Features:

Cuisine:

American

I quickly assembled this with help from my 4 y/o. We served it as dinner on this 100 degree day with some sourdough bread to soak up the juices. MMMM! I topped mine with some shaved parmesan but it is yummy just as is. (I probably glug, glugged the vinegar as we love sour around here:)

65 min
Serves 6
Easy

Ingredients

1
1
1
4
2
1
4
3
2 - 3
1/4
2
1/2
1/2

Directions

Two Bean & Artichoke Salad, One of those great quick recipes to have on hand, and talk about delicious!, I quickly assembled this with help from my 4 y/o We served it as dinner on this 100 degree day with some sourdough bread to soak up the juices MMMM! I topped mine with some shaved parmesan but it is yummy just as is (I probably glug, glugged the vinegar as we love sour around here:), I made this awhile ago and apparently never reviewed it This is fabulous! I had it (several days in a row) for my lunches at work 🙂 Since it was for lunch, I did cut back the garlic a little, but it was still good Thanks for sharing!

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Steps

1 Done	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 Done	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.