Artichoke Salad

1. 1

   Empty jars of artichokes with juice in a salad bowl; add drained beans and drained olives.

2. 2

   In a small pan, cook cleaned mushrooms in a water and vinegar solution (1/3 vinegar and 2/3 water).

3. 3

   When water boils, mushrooms are done.

4. 4

   Rinse in cold water and drain.

5. 5

   Add mushrooms to rest of salad.

6. 6

   Mix and refrigerate.

7. 7

   May be prepared 1 or 2 days in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.