Two Bean & Artichoke Salad

• 1 (15 ounce) can garbanzo beans, drained & rinsed
• 1 (15 ounce) can red kidney beans, drained & rinsed
• 1 (14 ounce) can artichoke hearts, drained & coarsley chopped (not marinated)
• 4 green onions, trimmed & chopped
• 2 large tomatoes, diced
• 1 cup frozen corn kernels, thawed under hot running water
• 4 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 2 -3 tablespoons balsamic vinegar
• 14 cup chopped fresh parsley
• 2 teaspoons dried Mediterranean oregano
• 12 teaspoon black pepper
• 12 teaspoon salt

1. In a large bowl, combine all ingredients.
2. Refrigerate for 30 minutes to an hour to allow the flavors to mingle.
3. Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
4. NOTE: Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us.
5. You do what you like.

garbanzo beans, red kidney beans, hearts, green onions, tomatoes, corn kernels, garlic, extra virgin olive oil, balsamic vinegar, parsley, mediterranean oregano, black pepper, salt

Taken from www.food.com/recipe/two-bean-artichoke-salad-127220 (may not work)