Italian Artichoke Chopped Salad
Light, bright and beautiful!
2 cans (14 ounces each) artichoke hearts, drained and quartered
3 colorful bell peppers, cut into bite-sized pieces
1 small onion, thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup olive oil
1/3 cup lemon juice
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
Place artichoke hearts, bell peppers, onion and beans in a large, pretty salad bowl. Whisk together dressing ingredients, add to salad and toss well. Serves 6.