Two Bean and Artichoke Salad

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A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.

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Ingredients [?]

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  • add   1/4 cup feta cheese
  • add   2 tablespoons fresh lemon juice
  • add   1 (14 ounce) can quartered artichoke hearts
  • add   1 cup grape tomatoes, halved (or quartered, depending on size)
  • add   1/2 teaspoon dried thyme
  • add   1 garlic clove
  • add   1/2 teaspoon dried basil
  • add   1 (15 1/2 ounce) can red kidney beans
  • add   1 tablespoon balsamic vinegar
  • add   1/2 teaspoon dried oregano
  • add   1 tablespoon extra virgin olive oil
  • add   1/2 cup green peppers
  • add   1 1/2 teaspoons spicy brown mustard (or garlic mustard)
  • add   1 (15 ounce) can garbanzo beans
  • add   1/2 cup red onions
  • add   1/4 cup fresh parsley


  1. Combine all salad ingredients in a large bowl.
  2. Combine all dressing ingredients in a small bowl and mix well with a whisk.
  3. Pour dressing over salad; stir to combine well.
  4. Cover and chill at least one hour before serving.