While I like most salads, there are times when I get really sick of lettuce. Artichoke Bean Salad is a great alternative since you still get a mix of veggies and flavors, without all the greens.

I also love that most of the ingredients are in the pantry, so even if I haven’t been grocery shopping, it’s still an option. Artichokes are the star of this show; many people have never tasted them and they’re missing out! It can be an acquired taste, certainly, but one that’s worth cultivating since they’re high in folic acid and Vitamin C.

To make Artichoke Bean Salad, you will need:

*  1 Can quartered artichoke hearts, rinsed and drained  (I prefer the water-packed. The marinated ones tend to be very salty with a slightly off taste. Frozen can be substituted as well.)

*  1 Can white beans, rinsed and drained  (Goya is a my go-to brand for beans.)

*  2 Celery stalks, thinly sliced

*  Small red onion, thinly sliced

*   Juice of a lemon

*  Salt/pepper to taste

*  1 TSP oregano

*  1/2 Cup salad dressing, homemade or store-bought  (I use a vinaigrette, but a creamy dressing would also work.)

In a large bowl, combine the lemon juice, oregano, and salad dressing. Add the remaining ingredients and mix together until evenly coated. Be generous with the salt; I find this definitely needs it.

Artichoke Bean Salad is best marinated overnight. It can be served cold or room temp. (I prefer the latter). While most ladies enjoy this salad, I do find that men and kids aren’t as enthusiastic. (Hungry Bear absolutely hates beans and will not eat it!) This is more of a ladies recipe, so do plan accordingly.

For a delicious light lunch, combine this salad with soup and bread!