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| Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad |
"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)
Instructions :
| Prep : 20M | Cook : 15M | Ready in : 4H20M |
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- 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.
Notes :
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