Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

8
JonnyTexas 0

"A delicious marriage of beans and veggies tossed in a slightly tangy olive oil dressing. Your family and friends will go crazy over this! Perfect for BBQ's or office parties! Never a drop left! Instead of sunflower seeds, you can top with slivered almonds or shredded cheese."

Ingredients

4 h 20 m {{adjustedServings}} servings 226 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
  2. Whisk together 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 evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
  3. Sprinkle with sunflower seeds to serve.
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Reviews

8
  1. 13 Ratings

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This was a really excellent bean salad. I made a couple of changes. I decreased the oil to 1/3 cup and added a teaspoon of sugar. Yum!

I made this for my dad and he loved it! I'm usually not a big fan of cold bean salad recipes but I even liked this one. We are big artichoke fans so I added an extra can. Two thumbs up!

This is very easy to put together and makes a nutritional side dish that taste great. If in a big hurry just use bottled dressing.