TRIPLE BEAN AND ARTICHOKE SALAD

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

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
Source: Vegetarian Times