Three Bean Salad

Chef Thomas

Ingredients
  

  • 2 1/2 cups sliced cooked green beans
  • 1/2 teaspoon garlic powder
  • 1/3 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley or 4 teaspoons dried parsley
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh basil or 4 teaspoons dried basil
  • 1 1/2 cups sliced carrot
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh or dried dill
  • 1 tablespoon olive oil
  • 1 15 oz. can of garbanzo beans, drained
  • 1 can kidney beans drained
  • 1 can artichoke hearts drained and coarsely chopped
  • 1 large tomato cut in wedges

Instructions
 

  • Steam green beans for 2 to 5 minutes.
  • Rinse under cold water and drain well.
  • Combine vinegar with the pepper in a large bowl, stir well.
  • Add green beans and carrot through artichokes, toss gently to coat.
  • Serve with tomato wedges.