Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad recipe
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- 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 caloriescarbohydrate: 22.4 gcholesterol: : -fat: 13.3 gfiber: 6.8 gprotein: 6.1 gsaturatedFat: 1.6 gservingSize: -sodium: 439.8 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad
Directions
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Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
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.
Sprinkle with sunflower seeds to serve.