Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

8 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    4 h 20 m
JonnyTexas
Recipe by  JonnyTexas

“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.”

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Ingredients

Adjust Servings

Original recipe yields 15 servings

Directions

  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)

Rate This Recipe
LITTLEFATCAT
6

LITTLEFATCAT

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!

Manhart04
5

Manhart04

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!

jan
5

jan

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.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 22.4 g
  • 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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