bean and artichoke salsa

We had originally posted this as a salad, but when left overs were devoured with chips we decided that it makes an even better healthy chunky salsa! Try this recipe out for your next BBQ or potluck.

ingredients:

• 1 (15.5 ounce) can whiten beans, drained
• 1 (15.5 ounce) can garbanzo beans,drained
• 1 (15.5 ounce) can black-eyed peas, drained
• 1 (14 ounce) jar Cara Mia Marinated Artichoke Hearts, drained and chopped
• 1/2 onions, chopped
• 2 large tomatoes, diced
• 3 cloves garlic, minced
• 3 tablespoons STAR Extra Virgin Olive Oil
• 3 tablespoons STAR Balsamic Vinegar
• 1/4 cup chopped fresh parsley
• 2 teaspoons crushed dried oregano
• 1 teaspoon ground black pepper

directions:

1. Mix the white beans, garbanzo beans, black-eyed peas, artichokes, onions, tomatoes, and garlic together in a bowl.
2. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed.
3. Refrigerate for 1 hour before serving.