Two-Bean, Corn and Artichoke Salad
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 (15 ounce) can chickpeas, drained
- 1 (15 ounce) can red kidney beans, drained
- 1 (14 ounce) can artichoke hearts, drained and chopped coarse
- 4 scallions, chopped
- 2 large tomatoes, diced
- 1 (11 ounce) can corn, drained
- 3 -4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 -3 tablespoons balsamic vinegar
- 1⁄4 cup fresh parsley, chopped
- 2 teaspoons dried oregano
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
directions
- Combine all ingredients in a large mixing bowl.
- Refrigerate at least 30 minutes.
- This salad can be made a day ahead of time.
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RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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