Artichoke and bean salad

Try this refreshing side salad for your next family dinner.

Drain and rinse a 400g can cannellini beans. Combine with 1 cup thawed, peeled broad beans and 4 quartered marinated artichoke hearts in a bowl.
Whisk 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon white balsamic vinegar and 1 tablespoon chopped fresh continental parsley in a small bowl. Pour over the bean mixture.
Season and toss gently to combine.

Source

400g can cannellini beans

1 cup broad beans, peeled, thawed

4 marinated artichoke hearts, quartered

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp white balsamic vinegar

1 tbsp fresh continental parsley, chopped

Mixing Bowl Set

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