Ingredients
- 15-oz can great Northern or other white beans, drained shopping list
- 15-oz can chickpeas (garbanzos), drained shopping list
- 15-oz can black-eyed peas, drained shopping list
- 14-oz can artichoke hearts, quartered (about 10 hearts) shopping list
- 4 scallions, chopped shopping list
- 2 large tomatoes, diced shopping list
- 3 to 4 cloves garlic, minced shopping list
- 3 Tbsp. olive oil shopping list
- 3 Tbsp. balsamic vinegar shopping list
- 1/4 cup chopped fresh parsley shopping list
- 2 tsp. dried oregano shopping list
- 1 tsp. ground black pepper shopping list
How to make it
- 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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