Victoria's Mixed Bean & Artichoke Salad

A superb dressing, one that includes capers and the marinade from artichoke hearts, elevates this sturdy combination to regal status.  If you like, garnish with slices of hard-boiled egg. 

INGREDIENTS

2 Drained Cans White Beans (15 Ounces Each)

1 Cup Pitted Green or Black Olives

1 Cup Blanched Green Beans

1 Drained Jar Sliced Pimentos (4 Ounces)

1 Drained Can Garbanzo Beans (8 Ounces)

1 Jar Marinated Artichoke Hearts (6 Ounces)

1 1/2 Cups Thinly Sliced Celery

1 1/2 Cups Thinly Sliced Carrots

2 Large Thinly Sliced Dill Pickles

1 Thinly Sliced Mild Red Onion

Oil & Vinegar Dressing

2 Sliced Hard-Boiled Eggs (Optional)

In a container with a lid, combine the white beans, olives, green beans, pimentos, and garbanzo beans. Drain the artichokes, reserving the marinade for the dressing.  Cut the artichokes in half.  Setting a few aside for garnish, add the remaining artichokes to the bean mixture along with the celery, carrots, pickles and onions.  Prepare the Oil & Vinegar Dressing and pour over the bean mixture; stir well.  Cover and refrigerate until the next day; stir several times.  To serve, stir the salad well.  Arrange the egg slices, if desired, and reserved artichokes on top. I chose to leave the eggs out of this dish when I made it tonight.  Makes 8 servings. 

Oil & Vinegar Dressing

Measure the reserved artichoke marinade in a 1 quart glass measuring cup and add enough olive oil to make 3/4 cup total.  Add 3/4 cup white wine vinegar; 2 tablespoons chopped parsley; 3 large minced garlic cloves; 2 tablespoons lemon juice; 1 tablespoon dry basil; 1 tablespoon; ground coriander; 2 tablespoons drained & chopped capers; kosher salt and freshly ground pepper.  Stir until well blended. 

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