Jonny s Easy Garbonzalicious Tangy Artichoke and Bean Salad
Nutrition :
216 calories,
5 stars -
based on 392 reviews
Yield : 15 servings
Ingredients
-
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed1 (16 ounce) can dark red kidney beans, drained and rinsed1 (15 ounce) can light red kidney beans, drained and rinsed1 (14 ounce) can artichoke hearts, drained, quartered1 (6 ounce) can jumbo black olives, halved6 radishes, chopped2 carrots, coarsely gratedβ cup extra virgin olive oilβ cup red wine vinegar1 teaspoon garlic powder1 teaspoon Italian seasoningΒ½ teaspoon onion powderΒΌ teaspoon ground black pepperΒΌ cup sunflower seeds
Directions
-
Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.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.Sprinkle with sunflower seeds to serve.
Recent Recipes
-
Calabacitas Guisada (Stewed Mexican Zucchini) November 10, 2020
-
Day Before Payday Kielbasa and Corn Hash November 10, 2020
-
Dressed Cucumber November 10, 2020
π½ Yummy Recipes - 2021 π½