1 (approximately 14 ounce) can each of corn, black beans and unmarinated, quartered artichoke hearts.
3 tablespoons chopped, fresh dill.
2 large cloves minced garlic
3 tablespoons extra virgin olive oil
Red lettuce leaves torn into bite-sized pieces
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
How to make this recipe:
Drain the vegetables and mix with the dill in a large bowl. Put the garlic, oil, vinegar and crushed pepper in a jar and shake until emulsified. Toss with the veggies and season to taste. Serve the salad on a bed of lettuce and add some fresh bread. Serves 2 as a main course
Recipe from: Liza Janco - See more on black beans here!
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