Two Bean & Artichoke Salad

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can garbanzo beans, drained & rinsed
• 1 (15 ounce) can red kidney beans, drained & rinsed
• 1 (14 ounce) can artichoke hearts, drained & coarsley chopped (not marinated)
• 4  green onions, trimmed & chopped
• 2  large tomatoes, diced
• 1  cup frozen corn kernels, thawed under hot running water
• 4  garlic cloves, minced
• 3  tablespoons extra virgin olive oil
• 2 -3  tablespoons  balsamic vinegar
• 1⁄4 cup  chopped fresh parsley
• 2  teaspoons dried Mediterranean oregano
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt

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.