Recipe

Triple Bean And Artichoke Salad Recipe

	Rapunzel / All my dishes 2 years, 2 months ago I've been making this recipe for over 10 years now, originally discovered it in a Vegetarian Times magazine, circa 1996. It's a family favorite and a constant pot-luck request. Instead of the oil & vinegar, I simply use jars of marinated artichoke hearts. ... More Prep:60m Servings:6	Rapunzel
	easy

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Ingredients

15-oz can great Northern or other white beans, drained

15-oz can chickpeas (garbanzos), drained

15-oz can black-eyed peas, drained

14-oz can artichoke hearts, quartered (about 10 hearts)

4 scallions, chopped

2 large tomatoes, diced

3 to 4 cloves garlic, minced

3 Tbsp. olive oil

3 Tbsp. balsamic vinegar

1/4 cup chopped fresh parsley

2 tsp. dried oregano

1 tsp. ground black pepper

Directions

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. Makes 6 to 8 servings.

Per 1-cup serving: 330 calories; 15 grams protein; 9 grams total fat (1 gram sat. fat); 52 grams carbohydrate; 0 cholesterol; 449 mg sodium; 13 grams fiber. Vegan.

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