Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| 1 can | 16-oz. garbanzo beans; drained |
| 1 can | 16-oz. wax beans; drained |
| 1 can | 16-oz. green beans; drained |
| 1 can | 16-oz. dark red beans; drained |
| 2 \N | 6.5-oz. jars marinated artichoke hearts; undrained |
| 1 large | Green pepper; chopped |
| 2 tablespoons | Red onion; chopped |
| ½ cup | Sugar |
| ¼ cup | Oil |
| ⅓ cup | Apple cider vinegar |
| ½ teaspoon | Garlic; minced, or to taste |
| \N \N | Salt |
| \N \N | Pepper |
Combine beans, artichoke hearts, green pepper, and onion. (If desired, cut artichoke hearts into smaller pieces; mix well). In smaller bowl, combine remaining ingredients. Pour over bean mixture; mix well. For very best results, marinate in frig overnight.
Source: Home Cooking, 6/96