Marinated Bean and Vegetable Salad
(serves 8)
1 pound cut green beans (frozen, fresh or low-sodium can)
1 pound kidney beans (canned and rinsed)
1 can artichoke hearts or Hearts of Palm (rinsed and chopped)
1 can (6 ounces dry weight) low-sodium black olives
1 small red thinly-sliced onion
1 16-ounce can chickpeas (rinsed)
2 ounces pimentos, chopped
¼ cup chopped fresh parsley
1 Tbsp. chopped scallions or chives
Dressing:
¼ cup olive oil
¼ cup vinegar
1 tsp. tarragon
Salt and pepper to taste
1 clove garlic minced
Pinch of cayenne pepper (optional)
Mix all the above together and enjoy!
