I made this for lunch this week. It also might be nice as a side dish.
1 can red kidney beans - drained
1-can artichoke hearts - chopped coarsley
1/2 chopped small red onion
red wine vinegar
1 tbsp of olive oil
salt and pepper
serve with club crackers.
( I actually like to break the crackers into the salad right before serving)
nice summer salad with grilled fish or maybe for lunch with tuna salad on toast
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