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Recipe: Triple Bean and Artichoke Salad

Salads - Vegetables
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
MsgID: 3138396
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
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