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Nutrition Facts
Serving Size 1 (318g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 312
Calories from Fat 75		(24%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 633mg		26%
Potassium 911mg		26%
Total Carbohydrate 50.0g		16%
	Dietary Fiber 13.8g	55%
	Sugars 2.8g
Protein 13.8g		27%
detailed view... how is this calculated?

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Recipe #127220 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Linorama
Jun 23, 2005

One of those great quick recipes to have on hand, and talk about delicious!

SERVES 6 (change servings and units)

Ingredients

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
1/4 cup chopped fresh parsley
2 teaspoons dried Mediterranean oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Directions

1
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.
2
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.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Apr 6, 2006

Very nice bean salad recipe, and so easy to make! I put the corn in a colander, rinsed to defrost then poured the beans on top and rinsed again. We love vinegar, so I included all three tablespoons and decreased the oil to about 2 teaspoons to reduce the calories a bit more (not to say that this recipe is high calorie as is). I had half a red onion left over so I added that in addition to 1 scallion. I included all 4 cloves of garlic, but use less according to taste. Thanks for posting!

1 person found this review helpful

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From: nightboat

On Jul 6, 2005

I used regular oregano and I would probably use a little less garlic next time. Otherwise, a great salad!

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From: julimac

On Jul 29, 2006

I quickly assembled this with help from my 4 y/o. We served it as dinner on this 100 degree day with some sourdough bread to soak up the juices. MMMM! I topped mine with some shaved parmesan but it is yummy just as is. (I probably glug, glugged the vinegar as we love sour around here

1 person found this review helpful

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From: dicentra

On May 27, 2006

I made this awhile ago and apparently never reviewed it. This is fabulous! I had it (several days in a row) for my lunches at work. Since it was for lunch, I did cut back the garlic a little, but it was still good. Thanks for sharing!

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