Jonny'S Easy Garbonzalicious Tangy Artichoke And Bean Salad

• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 (16 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (14 ounce) can artichoke hearts, drained, quartered
• 1 (6 ounce) can jumbo black olives, halved
• 6 radishes, chopped
• 2 carrots, coarsely grated
• Dressing
• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 cup sunflower seeds (optional)

1. Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
2. Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
3. Sprinkle with sunflower seeds to serve.

garbanzo beans, dark red kidney beans, light red kidney beans, jumbo black olives, radishes, carrots, dressing, extra virgin olive oil, red wine vinegar, garlic, italian seasoning, onion powder, ground black pepper, sunflower seeds

Taken from www.allrecipes.com/recipe/187672/jonnys-easy-garbonzalicious-tangy-artichoke-and-bean-salad/ (may not work)