Mixed Bean Summer Salad

You can totes tweak the ingredients to make this salad fit for any season.  Gotta love filling dishes you can throw together with almost anything you have on hand. Serendipity brought the spicy pickled green beans to the table. It adds a fun crunch and kick to the dish.


1 can garbanzo beans (drained)

1 can Cannellini beans (drained)

2 cans quartered artichoke hearts (if you can only find whole cut them yourself)

12-15 spicy pickled green beans

1/2 red onion, diced small

1/2 cucumber, diced (English cucumber = don’t have to peel)

1/2 pint cherry tomatoes, halved (chopped a roma if you don’t have cherry toms)

Lemon olive oil (or regular with a squeeze of lemon over your salad)

Champagne vinegar

Kosher salt

Fresh ground pepper

*fresh chopped herbs (flat parsley, tarragon, basil. Cut this when you’re ready to use it.)



Large mixing spoon

Chopping knife

Large mixing bowl

Cutting board



Mix all ingredients in your large bowl to thoroughly combine.

Drizzle olive oil and vinegar over the top, sprinkle with S&P to taste. Adjust seasoning as needed.

If you like the option of the fresh herbs, add those in right before serving so they don’t wilt too much and still taste great.

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