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Categories:
garbanzo beans red kidney beans hearts green onions tomatoes corn kernels garlic extra-virgin olive oil balsamic vinegar parsley Mediterranean oregano black pepper salt
Viewed: 35 - Published at: a year agoIngredients
- 1 (15 ounce) can garbanzo beans, drained & rinsed
- 1 (15 ounce) can red kidney beans, drained & rinsed
- 1 (14 ounce) can artichoke hearts, drained & coarsley chopped (not marinated)
- 4 green onions, trimmed & chopped
- 2 large tomatoes, diced
- 1 cup frozen corn kernels, thawed under hot running water
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 -3 tablespoons balsamic vinegar
- 14 cup chopped fresh parsley
- 2 teaspoons dried Mediterranean oregano
- 12 teaspoon black pepper
- 12 teaspoon salt
Method
- In a large bowl, combine all ingredients.
- Refrigerate for 30 minutes to an hour to allow the flavors to mingle.
- Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
- NOTE: Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us.
- You do what you like.
