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Bean and Artichoke Salad
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Brief Description
Artichoke hearts and various beans form basis of this salad served with a balsamic dressing; allow time to chill before serving.
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Main Ingredient
beans
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Category: Salads
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
Quick & Easy Vegetarian Gluten-Free Dairy-Free Make-Ahead Low-Fat Heart-Healthy No-Cook Diabetic Vegan
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Notes:
Nutritional Analysis (per serving): Calories - 210; Fat - 2g; Sat. fat - 0g; Sodium - 460mg; Protein - 11g; Carbohydrate - 34g; Sugars - 4g; Dietary fiber - 6g.
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Posted By: CHL
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Posted On: Jul 27, 2014
Number of Servings:
Ingredients:
- 1 - large tomato chopped (2 cups)
- 1 - red bell pepper seeded, chopped (1/2 cup)
- 1 - small red onion chopped (1/2 cup)
- 1 cups - chopped parsley or cilantro
- 1 cans - red kidney beans 19 oz., drained, rinsed
- 1 cans - chickpeas 15 oz., drained, rinsed
- 1 cans - artichoke hearts 14 oz., drained, rinsed
- 2 tablespoons - fresh lemon juice
- 2 tablespoons - balsamic vinegar
- 1 1/2 teaspoons - spicy brown mustard or other mustard of your choice
- 1 teaspoons - dried basil
- 1 teaspoons - dried oregano
- 1 teaspoons - dried thyme
- 1 cloves - garlic minced
Directions:
1. Combine first seven ingredients in a large bowl.
2. Combine dressing ingredients in a small bowl; stir with a whisk and pour over bean mixture.
3. Chill before serving.
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