Bean and Artichoke Salad

By Ann Crile Esselstyn, in Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.

AM: No oil and no salt in the dressing and I didn't even miss it! I'm going to be trying a lot of new recipes in this book and all of them will be completely vegan and guilt free.  If you haven't read Esselstyn's book yet, run to your nearest library or book store to get a copy now!

1 large tomato, chopped (2 c)
1 red bell pepper, seeded and chopped (1/2 c)
1 small red onion, chopped (1/2 c)
1 c chopped parsley or cilantro
1 19-oz can red kidney beans, drained and rinsed
1 15-oz can chickpeas, drained and rinsed
1 14-oz can artichoke hearts, drained and rinsed
2 T fresh lemon juice
2 T balsamic vinegar
1 1/2 t spicy brown mustard
1 t dried basil
1 t dried oregano
1 t dried thyme
1 garlic clove, minced

1. Combine first seven ingredients in a large bowl.
2. Combine remaining ingredients in a small bowl, stir with a whisk, and pour over bean mixture. Chill before serving.

Makes 6 servings.