INGREDIENTS
•
1 30 oz. can of artichoke hearts in olive oil
•
1 15 oz. can white kidney beans, drained and rinsed
•
1/2 cucumber, peeled and chopped
•
1/2 red onion, chopped
•
1 cup grape tomatoes, halved
•
1 celery stalk, chopped
•
1 tbsp garlic, minced
•
1 tbsp crumbled reduced-fat feta cheese
•
2 tbsp red wine vinegar
•
2 tbsp lemon juice
•
black pepper
•
oregano
•
basil