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3 Bean & Artichoke Salad

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Three Bean & Artichoke Salad

This is great on its own for lunch, or even as a side dish. Double the recipe and you have lunch for the entire week. I serve mine on a bed of spinach or arugula so that I can get in my daily dark leafy greens.

Health Tip: For the canned beans, look for the no-salt added option. 

 

Serves 4 

Ingredients

1 14-ounce can black beans, drained and rinsed

1 14-ounce can kidney beans, drained and rinsed

1 14-ounce can garbanzo beans, drained and rinsed

1 can artichoke heart pieces, drained and rinsed

1 cup celery, roughly chopped

1 cup carrot, roughly chopped

1/3 cup cilantro, chopped (or parsley if you don’t like cilantro)

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder (or 1 clove of fresh garlic, minced)

1/2 teaspoon celery salt

2 tablespoons apple cider vinegar

2 tablespoons balsamic vinegar

 

Directions

Mix all ingredients together in a bowl.


 

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