Three Bean and Artichoke Salad
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"A light, interesting all-year-round salad. The artichokes make this bean salad stand out from all the rest. Try serving this salad over cooked brown rice for a hearty main dish salad."
Original recipe yield: 6 servings.
- Prep Time:
- 10 Minutes
- Ready In:
- 10 Minutes
- Servings:
- 6
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INGREDIENTS:
- 1 (15 ounce) can butter beans
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can green beans, drained
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 tablespoons coarse grained prepared mustard
- salt and pepper to taste
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DIRECTIONS:
- In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
- In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.
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