Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad recipe

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Ingredients

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (14 ounce) can artichoke hearts, drained, quartered
1 (6 ounce) can jumbo black olives, halved
6 radishes, chopped
2 carrots, coarsely grated
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ cup sunflower seeds

Nutrition Info

225.8 calories
carbohydrate: 22.4 g
cholesterol: : -
fat: 13.3 g
fiber: 6.8 g
protein: 6.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 439.8 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.

  2. Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper, whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.

  3. Sprinkle with sunflower seeds to serve.

Recipe Yield

15 servings

Recipe Note

A delicious marriage of beans and veggies tossed in a slightly tangy olive oil dressing. Your family and friends will go crazy over this! Perfect for BBQ's or office parties! Never a drop left! Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.

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