Artichoke-bean Salad With Fresh Mint


  • 2 cans (14 ounces each) cannellini beans, drained and rinsed
  • 1 can (8 1/2 ounces) artichokes in water, drained and quartered
  • 3 tablespoons chopped, fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • Freshly ground pepper, to taste
  • 1/4 cup shaved Parmesan cheese, optional


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