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MIXED BEAN & ARTICHOKE SALAD Recipe

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This recipe for MIXED BEAN & ARTICHOKE SALAD 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!


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)
1½ cups thinly sliced carrots
1½ 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
¾ 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:
¾ 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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