MIXED BEAN & ARTICHOKE SALAD Recipe
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Category: |
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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
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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!
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OIL & VINEGAR DRESSING |
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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
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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.
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Number Of
Servings: |
Number Of
Servings:10 + |
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