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Home -> On the Side -> Salads

Three Bean Salad Provencal Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
15 ounce can prepared three bean salad
6 ounce jar marinated artichoke heart quarters, drained
3/4 cup halved grape tomatoes
1/2 cup pitted kalamata olives
1/4 cup minced chives
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh basil
1/4 cup white wine vinegar
1/4 tsp. pepper
2 tbsp. olive oil


Directions
Drain canned bean salad, reserving liquid. Combine bean salad, artichokes, tomatoes, olives, chives, thyme and basil in a medium bowl. In a separate bowl, whisk together 2 tbsp. liquid from bean salad, vinegar and pepper. Gradually whisk in olive oil. Pour over vegetable mixture and toss gently to coat. Cover and refrigerate until ready to serve. Stir well before serving.

Serves 2 to 4.



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