Virtual Vegan Potluck: Triple Bean & Artichoke Salad

It's finally here, the moment hundreds of vegans across cyber-space have been waiting for: The third Virtual Vegan Potluck! I'm know you're as excited as I am, because where else can you find a virtual smorgasbord of delicious plant-based dishes, from appetizers to desserts, presented to you by the finest veggie food bloggers? If you're following along from the beginning of the pot luck, you've already whet your appetite with tantalizing appetizers and thirst-quenching beverages, so let's move on to the salad, shall we?

When I participated in the Potluck last November, I chose a seasonal favorite of mine, Moroccan Slow Cooker Stew.  While that was perfect for the chilly autumn weather, we're now experiencing warmer temperatures, especially here in the Sunshine State.  The late spring and summer months beg for light & easy dishes, salads that can stand in as the main meal as well as side dishes, casually enjoyed on the patio or poolside.  The salad I've chosen has long been a family staple, present at many a baby shower, graduation party, pot luck and barbeque. My friends rave about it and I promise that yours will, too! The best part: it has only a handful of ingredients and takes only moments to prepare.  How awesome is that? Toss this together an hour before guests arrive and it'll be marinating to perfection while you tend to the rest of your menu. I like it alongside veggie burgers and roasted corn, or over a bed of lettuce for a lighter main meal.  However you serve it, this salad will be a welcome addition to your next summer soiree.  So pour yourself a glass of fruity Sangria or fresh lemonade, stand back and enjoy the compliments! 

 

Triple Bean & Artichoke Salad

(print friendly)

Ingredients

• 1 can (15-ounces) Great Northern Beans, drained
• 1 can (15-ounces) Chickpeas, drained
• 1 can (15-ounces) Black-Eyed Peas, drained
• 18 ounces Marinated Artichoke Hearts, quartered
• 4 scallions, chopped
• 2 large tomatoes, diced
• 3 to 4 cloves fresh garlic, minced
• 1/4 cup chopped fresh parsley
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper, to taste

Directions

1. Combine all ingredients in large mixing bowl; blend thoroughly.
2. Chill for at least an hour before serving to allow flavors to mingle. 
3. Serve over a bed of lettuce if desired.   

 


For more scrumptious salads, you don't miss the wonderful blog that precedes mine, Luminous Vegans, and the awesome one ahead, Barefoot Essence.

To start at the beginning of the potluck (and you know you do!), go here.  

Big kudos to Vegan Bloggers Unite, it's been so much fun exploring other marvelous vegan blogs, thank you the inspiration!

Enjoy!

Michele~