| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Make ahead | 10 | Servings | |
INGREDIENTS
| -Sue Woodward | ||
| 1 | cn | 16-oz. garbanzo beans; drained |
| 1 | cn | 16-oz. wax beans; drained |
| 1 | cn | 16-oz. green beans; drained |
| 1 | cn | 16-oz. dark red beans; drained |
| 2 | 6.5-oz. jars marinated artichoke hearts; undrained | |
| 1 | lg | Green pepper; chopped |
| 2 | tb | Red onion; chopped |
| 1/2 | c | Sugar |
| 1/4 | c | Oil |
| 1/3 | c | Apple cider vinegar |
| 1/2 | ts | Garlic; minced, or to taste |
| Salt | ||
| Pepper |
INSTRUCTIONS
Combine beans, artichoke hearts, green pepper, and onion. (If desired, cut artichoke hearts into smaller pieces; mix well). In smaller bowl, combine remaining ingredients. Pour over bean mixture; mix well. For very best results, marinate in frig overnight. Source: Home Cooking, 6/96 Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on May 16, 1998
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