Ingredients
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1 (15 ounce) can garbanzo beans, drained & rinsed
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1 (14 ounce) can artichoke hearts, drained & coarsley chopped (not marinated)
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4 green onions, trimmed & chopped
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2 large tomatoes, diced
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1 cup frozen corn kernels, thawed under hot running water
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4 garlic cloves, minced
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3 tablespoons extra virgin olive oil
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2 -3 tablespoons balsamic vinegar
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1/4 cup chopped fresh parsley
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2 teaspoons dried Mediterranean oregano
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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1 (15 ounce) can red kidney beans, drained & rinsed
Instructions
- In a large bowl, combine all ingredients. Refrigerate for 30 minutes to an hour to allow the flavors to mingle. Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
- NOTE: Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us. You do what you like.