Ingredients

Green beans — 2 & 1/2 Cups (sliced in 2 inches)

Balsamic vinegar – 1/3 Cups

Fresh Parsley – 1/4 Cup (Chopped)

Fresh Basil – 1/4 Cup (chopped)

Parmesan Cheese – 2 Tablespoons (grated)

Fresh Dill — 1 Tablespoon

Olive oil —- 1 Tablespoon

Garlic powder – 1/2 Teaspoon

Salt – 1/4 Teaspoons

Pepper – 1/4 Teaspoon

Carrot – 1 & 1/2 Cups (sliced)

Red onion – 1/2 Cup (vertically sliced)

GARBANZO Chickpeas – 1 (15 & 1/2 Ounce can – drained)

KIDNEY BEANS – 1 (15 ounce can – drained)

ARTICHOKE HEARTS – 1 (14 ounce; drained coarsely chopped)

Tomato – 1 Large (Cut into 16 wedges)

Preparation

  1. Steam green beans, COVERED, 2 minutes
  2. Rinse under cold water; DRAIN WELL
  3. Combine vinegar & next 8 ingredients (vinegar through pepper) in a large bowl. STIR WELL
  4. Add green beans, carrots & next 4 ingredients (carrot through artichoke); TOSS GENTLY to coat
  5. Serve with tomato wedges
  6. GARNISH with dill sprigs (if desired)