Five Bean, Artichoke and Sundried Tomato Salad with Greens and Toasted Almonds

• 8 ounces black beans drained and rinsed, 1/2 can
• 8 ounce kidney beans, canned drained and rinsed, 1/2 can
• 8 ounce white kidney beans, canned drained and rinsed, 1/2 can
• 8 ounces beans black eye, drained and rinsed, 1/2 can
• 8 ounces chickpeas (garbanzo beans) drained and rinsed, 1/2 can
• 1/2 cup artichoke hearts marinated, drained and sliced
• 1/4 cup sundried tomatoes oil-packed, drained and chopped
• 1/2 tablespoon thyme fresh
• 2 tablespoons olive oil, extra-virgin
• 3 tablespoons balsamic vinegar or to taste
• 2 tablespoons maple syrup or to taste, or use honey
• 1 x salt and black pepper to taste
• 8 cups mixed salad greens
• 1/4 cup almonds sliced and toasted

1. In a large bowl, mix together all the beans, artichoke hearts, sun-dried tomatoes and thyme leaves until well combined.
2. In a small bowl, whisk together all the dressing ingredients until well blended.
3. Pour the dressing over the salad, and gently stir until well coated.
4. Let the bean salad refrigerate for at least 2 hours or overnight.
5. Divide the greens among the serving plates, place equal amount of bean salad on top of the greens.
6. Sprinkle the toasted almonds.
7. Serve and enjoy.
8. Note: you can always cook dried beans in a large pot of salted water.
9. In this recipe, you can use other similar beans, and you can make it a 3 or 4 bean salad as well.
10. Whatever beans you have on hand, throw them in, and the salad still tastes amazing.

black beans, kidney beans, kidney beans, black eye, chickpeas, hearts, tomatoes oil, thyme, olive oil, balsamic vinegar, maple syrup, salt, mixed salad greens, almonds

Taken from recipeland.com/recipe/v/five-bean-artichoke-sundried-to-52663 (may not work)