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California Two-Bean Salad

California Two-Bean Salad

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 ... [read full recipe below]

Yield: 8 servings

Ingredients

  • 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

Directions

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.