Bean and Artichoke Salad
From the book Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn (p.139)
MAKES 6 SERVINGS
Ingredients:
1 large tomato, chopped (2 cups)
1 red bell pepper, seeded and chopped (½ cup)
1 small red onion, chopped (½ cup)
1 cup chopped parsley or cilantro
1 19-ounce can red kidney beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 14-ounce can artichoke hearts, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1½ teaspoons spicy brown mustard (or other mustard of your choice)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, minced
Directions:
1. Combine first seven ingredients in a large bowl.
2. Combine remaining ingredients in a small bowl, stir with a whisk, and pour over bean mixture.
3. Chill before serving.
MAKES 6 SERVINGS
Ingredients:
1 large tomato, chopped (2 cups)
1 red bell pepper, seeded and chopped (½ cup)
1 small red onion, chopped (½ cup)
1 cup chopped parsley or cilantro
1 19-ounce can red kidney beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 14-ounce can artichoke hearts, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1½ teaspoons spicy brown mustard (or other mustard of your choice)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, minced
Directions:
1. Combine first seven ingredients in a large bowl.
2. Combine remaining ingredients in a small bowl, stir with a whisk, and pour over bean mixture.
3. Chill before serving.