Bob’s Bean Salad
A super tasty bean salad that can almost double as a main course. A three bean medley of red kidney, pinto, and garbanzo beans, tossed with red bell pepper, marinated artichoke hearts, and feta cheese. Served chilled after marinating for only an hour in a zesty oil and vinegar dressing.
Combine kidney, pinto, and garbanzo beans with red bell pepper, onion, and artichokes in a large bowl.
Place aside.
White and balsamic vinegars, salt, and sugar should all be thoroughly dissolved in a separate bowl.
Stir in the olive oil gradually.
As desired, change the seasoning.
Toss the bean mixture with the dressing to coat.
At least an hour before serving, cover and chill.
Serve cold.