recipe ingredients
1 Tbsp. Dijon mustard
1 dill pickle, chopped
1/2 lb. dry blackeye beans, cooked
1/2 green bell pepper, minced
2 Tbsp. honey
1 jar (6 oz.) marinated artichoke hearts
2 tsp. oregano
2 sprigs parsley, minced
1 can (16 oz.) red kidney beans, drained and rinsed
1 red onion, chopped
1/3 cup salad oil
1 tsp. salt

recipe directions
Soak and cook beans according to package directions. Drain thoroughly. While still hot, combine with onion, celery, green pepper, pickle, parsley and kidney beans. Drain marinade from artichoke hearts and combine with oil, honey, oregano, mustard, and 1 teaspoon each salt and pepper. Pour over bean mixture, tossing lightly. Add artichoke hearts. Cover and chill 24 hours. Taste and add more salt as needed.

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