Name: Triple Bean & Artichoke Salad
Yield: 4 servings
Ingredients: 1 (15 ounce) can cannellini beans, rinsed and drained; 1 (15 ounce) can chickpeas, rinsed and drained; 1 (15 ounce) can black-eyed peas, rinsed and drained; 1 (14 ounce) can artichoke hearts, quartered; 2 large tomatoes, diced; 4 scallions, sliced; 3 garlic cloves, minced; 3 tablespoons extra virgin olive oil; 3 tablespoons balsamic vinegar; 14 cup fresh parsley, chopped; 2 teaspoons dried oregano; 1 teaspoon black pepper

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can chickpeas, rinsed and drained

1 (15 ounce) can black-eyed peas, rinsed and drained

1 (14 ounce) can artichoke hearts, quartered

2 large tomatoes, diced

4 scallions, sliced

3 garlic cloves, minced

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

14 cup fresh parsley, chopped

2 teaspoons dried oregano

1 teaspoon black pepper

Triple Bean & Artichoke Salad

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