Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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A delicious marriage of beans and veggies tossed in a slightly tangy olive oil dressing. Your family and friends will go crazy over this! Perfect for BBQ's or office parties! Never a drop left! Instead of sunflower seeds, you can top with slivered almonds or shredded cheese. Ingredients:
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed |
1 (16 ounce) can dark red kidney beans, drained and rinsed |
1 (15 ounce) can light red kidney beans, drained and rinsed |
1 (14 ounce) can artichoke hearts, drained, quartered |
1 (6 ounce) can jumbo black olives, halved |
6 radishes, chopped |
2 carrots, coarsely grated |
dressing |
2/3 cup extra virgin olive oil |
1/3 cup red wine vinegar |
1 teaspoon garlic powder |
1 teaspoon italian seasoning |
1/2 teaspoon onion powder |
1/4 teaspoon ground black pepper |
1/4 cup sunflower seeds (optional) |
Directions:
1. Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
2. Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
3. Sprinkle with sunflower seeds to serve.
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