Cooked Carrot Salad Recipes

Jonny's Easy Garbonzalicious Tangy Artichoke And Bean Salad

Recipe Summary Jonny's Easy Garbonzalicious Tangy Artichoke And Bean Salad

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 | Cooked Carrot Salad Recipes

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed

1 (16 ounce) can dark red kidney beans, drained and rinsed

1 (15 ounce) can light red kidney beans, drained 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

⅔ cup extra virgin olive oil

⅓ cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon onion powder

¼ teaspoon ground black pepper

¼ cup sunflower seeds (Optional)

Directions

Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.

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.

Sprinkle with sunflower seeds to serve.

Info | Cooked Carrot Salad Recipes

prep: 20 mins additional: 4 hrs total: 4 hrs 20 mins Servings: 15 Yield: 15 servings

TAG : Jonny's Easy Garbonzalicious Tangy Artichoke And Bean Salad

Salad, Beans,