Artichoke & White Bean Salad
- 2 15-ounce cans White Beans, Rinsed and Drained
- 1 14-ounce can Artichoke Hearts, Packed in Water; Drained and Chopped
- 4 Stalks Celery, Chopped
- 1 Red Pepper, Chopped
- 3/4 Cup Black Olives, Sliced
- 4 Green Onions, Chopped
- 2 Tablespoons Fresh Basil, Chopped
- 1/4 Cup Fresh Parsley, Chopped
- 2 Tablespoons Fresh Lemon Juice
- 1/4 Cup Red Wine Vinegar
- 1 Teaspoon Dijon Mustard
- Salt & Pepper to Taste
Place beans and vegetables in large mixing bowl.
In another bowl, mix lemon juice, vinegar, and Dijon.
Add to bean mixture and stir.
Add salt & pepper to taste.