1 14 oz can of Great Northern Beans
1 14 oz can of Kidney Beans
1 14 oz can of Garbanzo Beans
1 8 oz jar marinated artichoke hearts drained
1/2 cup beets cone # 2
1/3 cup chopped red onion cone #3
3/4 cup chopped cucumber cone #3
3/4 cup chopped cherry tomatoes sliced
Juice of 1 lemon and zest cone #1
2 tbsp red wine vinegar or vinegar of your choice
1/4 cup olive oil
2 cloves crushed garlic
1 cup chopped fresh basil
Salt to taste
Lemon pepper optional
Begin by emptying the beans into a large colander. Rinse beans thoroughly and place in a large bowl.
Chop the artichokes in half (or leave as is) and add to the beans. Add remaining vegetables that you chopped with the Saladmaster machine: beets, onion, cucumber, and slice tomatoes with a knife.
In a small bowl whisk together lemon juice, zest, vinegar, garlic cloves, and oil. Pour over bean salad and toss to combine everything together.
Add fresh basil, salt, and lemon pepper (if using). Continue to toss until salad is completely combined. Serve chilled or at room temperature.
Salad can be refrigerated for up to 3 days.