Bean and Artichoke Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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
  • Dressing
  • 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.

    Brief Description

    Artichoke hearts and various beans form basis of this salad served with a balsamic dressing; allow time to chill before serving.

    Main Ingredient:

    beans

    Category:  Salads

    Cuisine:  American

    Prep Time: 1 hour(s)

    Notes

    Nutritional Analysis (per serving): Calories - 210; Fat - 2g; Sat. fat - 0g; Sodium - 460mg; Protein - 11g; Carbohydrate - 34g; Sugars - 4g; Dietary fiber - 6g.

    Source

    Prevent and Reverse Heart Disease

    Posted By:

    CHL

    Posted On:

    July 27, 2014

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