California Two-Bean Salad

YIELD: 8 servings


1/2 lb. dry blackeye beans cooked
1 red onion chopped
1 stalk celery minced
1/2 green bell pepper minced
1 dill pickle chopped
2 sprigs parsley minced
1 can (16 oz.) red kidney beans drained and rinsed
1 jar (6 oz.) marinated artichoke hearts
1/3 cup salad oil
2 Tablespoons honey
2 teaspoons oregano
1 Tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon coarsely ground black pepper


Soak and cook beans according to package directions. Drain thoroughly. While still hot, combine with onion, celery, green pepper, pickle, parsley and kidney beans. Drain marinade from artichoke hearts and combine with oil, honey, oregano, mustard, and 1 teaspoon each salt and pepper. Pour over bean mixture, tossing lightly. Add artichoke hearts. Cover and chill 24 hours. Taste and add more salt as needed.