Artichoke-bean Salad


    1 can (15.5 ounces) canned cannelini beans, rinsed and drained
    1 can (14.75 ounces) canned artichoke hearts, drained, each artichoke heart quartered
    3 tablespoons fresh mint, thinly sliced
    3 tablespoons extra virgin olive oil
    1 tablespoon red wine vinegar
    2 cloves garlic, peeled and minced
    Freshly ground black pepper to taste
    1/4 cup grated parmesan cheese


Quick Salad From Canned Ingredients

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