Two Bean & Artichoke Salad

READY IN: 45mins
Recipe by Linorama

One of those great quick recipes to have on hand, and talk about delicious!

Top Review by julimac

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:)

Ingredients Nutrition

Directions

  1. 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. 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.

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