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    Triple Bean and Artichoke Salad


    Source of Recipe


    Internet

    List of Ingredients




    1 (15 oz) can great Northern or other white beans, drained
    1 (15 oz) can chickpeas, drained
    1 (15 oz) can black-eyed peas, drained
    1 (14 oz) can artichoke hearts (about 10 hearts) quartered
    4 scallions, chopped
    2 large tomatoes, diced
    3 to 4 cloves garlic , minced
    3 tablespoons olive oil
    3 tablespoons balsamic vinegar
    1/4 cup chopped fresh parsley
    2 teaspoons dried oregano
    1 teaspoon ground black pepper

    Recipe



    Combine all ingredients in mixing bowl; blend thoroughly. Chill for 1 hour before serving to allow flavors to mingle.

    If desired, serve salad over bed of leaf lettuce.

    Servings: 6
 

 

 

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