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MIXED BEAN & ARTICHOKE SALAD Recipe

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This recipe for MIXED BEAN & ARTICHOKE SALAD, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sally Smous

Category:
Category:
 


Ingredients:  
Ingredients:  
2 cans (15-oz. each) red kidney beans, drained
1 can (6-oz.) pitted ripe olives, drained
1 can (1-pound) dilled green beans or cut green beans, drained
1 jar (4-oz.) sliced pimentos, drained
1 can (8-oz.) garbanzos drained
1 jar (8-oz.) marinated artichoke hearts (save marinade for Oil & Vinegar Dressing)
1 cups thinly sliced carrots
1 cups thinly sliced celery
2 large dill pickles, thinly sliced
1 large red onion, thinly sliced
2 hard-boiled (optional) eggs, sliced

Directions:
Directions:
1. In a container, combine beans, olives, pimentos, garbanzos, carrots, celery, pickles & onions.
2. Drain artichokes, reserving marinade for oil & vinegar dressing. Cut artichokes in half, setting a
few aside for garnish, and add remaining artichokes to bean mixture.
3. Pour Oil & Vinegar Dressing *(recipe follows) over bean mixture; stir well.
4. Cover bowl and refrigerate until next day; stir several times.

TO SERVE:
Stir salad well. Arrange egg slices and reserved artichokes on top.
This salad is delicious and it gets better each day!


 

OIL & VINEGAR DRESSING


Ingredients:  
Ingredients:  
Reserved marinade from artichoke hearts
Olive oil
cup white wine vinegar
2 Tablespoons chopped fresh parsley
3 large cloves of garlic, minced or pressed
2 Tablespoons lemon juice
1 Tablespoon dry basil
1 Tablespoon ground coriander
3 Tablespoons capers, drained and chopped
salt & pepper to taste

Directions:
Directions:
1. Measure reserved artichoke marinade in a 1-quart glass measure and add enough olive oil to
make 3/4 cup total. Continue to add ingredients into the 1-qt. glass measure.
2. Add the following:
cup white wine vinegar
2 Tablespoons chopped fresh parsley
3 large cloves of minced or pressed garlic
2 Tablespoons lemon juice
1 Tablespoon dry basil
1 Tablespoon ground coriander
3 Tablespoons chopped capers
salt & pepper to taste.
3. Stir until well blended.

Number Of Servings:
Number Of Servings:
10 +

 

 

 

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