Guest guest Posted January 12, 2007 Report Share Posted January 12, 2007 Triple Bean and Artichoke Salad 15 oz. can Great Northern Beans, Drained 15 oz can Black-eyed Peas, drained 4 scallions, chopped - green and white portion 3-4 Garlic cloves, minced 1/4 c. Parsley, chopped (fresh is best) 2 t. Basil 15 oz. can of Chickpeas/Garbanzos, drained 14 oz. can Artichoke hearts, quartered and drained. 2 large tomatoes, diced 3 T. Lemon Juice 2 t. oregano 1 T. sugar(optional) Combine all ingredients in a mixing bowl. Chill for one hour before serving to allow the flavors to mingle. Quote Link to comment Share on other sites More sharing options...
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