“This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.” - by Sisterlulabell
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 184 cal
- 9%
- Fat
- 6 g
- 9%
- Carbs
- 27.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This salad was very good! A great addition to our 4th of July BBQ. I added lemon zest and juice to the recipe and used cilantro instead of parsley. You can cut down on the oil to lower calories and fa..." See moret."
woocitysam
"Very good. We like these types of salads, so it was right up our alley. I backed down on the oil, subbed cilantro for parsley and added some lemon juice and tabasco sauce. Next time I'll up the gre..." See moreen onions and back down on the cilantro."
Carrieh82
"I've made this three times already! Love it :o) It's a very forgiving recipe so you can use just about any type of bean and it still tastes great. I even substituted green beans for the garbanzo beans..." See more once to reduce the carb count and it was yummy. I've also used chopped vidalia onion when I didn't have green onions on hand and enjoyed that too. The possibilities are endless! FYI: In a time crunch, I used zesty italian dressing instead of making the one recommended. While it was good, it wasn't as tasty as the homemade recipe. I would take the extra time to make it next time and always make sure to mix it up in advance to allow the flavors to marinate and develop."
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