Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad Popular Recipes

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Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

"A delicious marriage of beans and veggies tossed in a barely tangy olive oil dressing. Your circle of relatives and pals will pass crazy over this! Perfect for BBQ's or workplace events! Never a drop left! Instead of sunflower seeds, you can top with slivered almonds or shredded cheese."

Ingredients :

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can dark purple kidney beans, tired and rinsed
1 (15 ounce) can light purple kidney beans, tired 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
Dressing
2/three cup greater virgin olive oil
1/three cup pink wine vinegar
1 teaspoon garlic powder
1 teaspoon Italian seasoning
half of teaspoon onion powder
1/4 teaspoon floor black pepper
1/4 cup sunflower seeds (non-compulsory)

Instructions :

Prep : 20M	Cook : 15M	Ready in : 4H20M

Combine garbanzo beans, darkish and light purple kidney beans, artichoke hearts, olives, radishes, and carrots in a massive glass bowl.
Whisk collectively 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 calmly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
Sprinkle with sunflower seeds to serve.

Notes :

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