We had originally posted this as a salad but when left overs were devoured with chips we decided that it makes an even better healthy chunky salsa!

INGREDIENTS:
1 (15.5 ounce) can whiten beans, drained
1 (15.5 ounce) can garbanzo beans,drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14 ounce) jar Cara Mia marinated artichoke hearts, drained and chopped
1/2 onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons STAR Extra Virgin Olive Oil
3 tablespoons STAR Balsamic Vinegar
1/4 cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

DIRECTIONS:
Mix the white beans, garbanzo beans, black-eyed peas, artichokes, onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.