Two-Bean, Corn and Artichoke Salad

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

• Ready In: 15 mins
• 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

1. Combine all ingredients in a large mixing bowl.
2. Refrigerate at least 30 minutes.
3. This salad can be made a day ahead of time.