1 (14-ounce) can artichoke hearts
1 (19-ounce) can white kidney beans, rinsed and drained
1 (19-ounce) can lentils, rinsed and drained
2 sticks celery, chopped
2 green onions, chopped into 1/4" lengths
1/4 cup parsley, or to taste
juice of 1/2 lemon
pepper mix, to taste (I use laGrille Spicy Pepper Medly (cracked pepper + spice mix)
sea salt, to taste
1. Rinse artichoke hearts under cold water by cupping them right side up in the palm of your hand, then turn upside down to drain. Let stand to drain and dry for about 15 to 20 minutes. Cut artichoke hearts into quarters.
2. In a bowl, combine lemon juice, artichoke hearts, kidney beans, lentils, celery and green onions.
3. Add parsley, lemon juice, pepper mix, and salt; gently toss again.
4. Serve immediately, or let stand in fridge for up to 1 to 2 days, covered.
This is my first offering to Veggies Unite - my husband was so taken with this recipe, I named it after him - Craig.