Description
A recipe for Three Bean Salad Provençal

Ingredients

• 1 can (15 ounces) READ 3 bean salad
  
• 1 jar (6 to 6-1/2 ounces) marinated artichoke heart quarters, drained and cut in half
  
• 3/4 cup halved grape tomatoes
  
• 1/2 cup pitted kalamata olives
  
• 1/4 cup snipped chives
  
• 1 tablespoon chopped fresh thyme
  
• 1 tablespoon chopped fresh basil
  
• 1/4 cup white wine vinegar
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 tablespoons olive oil
  
• Fresh basil, as garnish

Preparation
Preparation Time: 20 minutes

1. Drain bean salad, reserving liquid.

2. In medium bowl, combine drained bean salad, artichokes, tomatoes, olives, chives, thyme and basil.

3. In small bowl, whisk together 2 tablespoons reserved bean salad liquid, white wine vinegar and pepper.Gradually whisk in olive oil.

4. Pour dressing over vegetable mixture; mix well. Cover and refrigerate until ready to serve.

5. Stir well before serving. Garnish with basil.

Nutrition
no information available

Serves
Yield: About 4 cups (serving size 1/2 cup)

Variations
no information available