Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.

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Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.

Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.

Sprinkle with sunflower seeds to serve.

Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

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