Recipe: California Two-Bean Salad

CALIFORNIA TWO-BEAN SALAD

1/2 lb. dry blackeye beans, cooked
1 red onion, chopped
1 stalk celery, minced
1/2 green bell pepper, minced
1 dill pickle, chopped
2 sprigs parsley, minced
1 can (16 oz.) red kidney beans, drained and rinsed
1 jar (6 oz.) marinated artichoke hearts
1/3 cup salad oil
2 Tablespoons honey
2 teaspoons oregano
1 Tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Soak and cook beans according to package directions. Drain thoroughly.

While still hot, combine with onion, celery, green pepper, pickle, parsley and kidney beans.

Drain marinade from artichoke hearts and combine with oil, honey, oregano, mustard, and 1 teaspoon each salt and pepper. Pour over bean mixture, tossing lightly.

Add artichoke hearts. Cover and chill 24 hours. Taste and add more salt as needed.

Servings: 8
Source: National Honey Board