Cold Bean and Artichoke Salad

In a large bowl, whisk together:

1/2 cup olive oil
1/4 cup red wine vinegar
(you can also use 3/4 c. bottled Italian dressing instead of the first two ingredients)
1/2 tsp. diced garlic
1/2 tsp. sea salt

Then add:

1 can kidney beans, drained
1 can garbanzo beans (chickpeas), drained
1 can diced Italian tomatoes
1 can green beans, drained
1 can quartered artichoke hearts, chopped

Mix together and chill for several hours to let flavors combine. This salad keeps for 4 days in the fridge.

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