Bean and Artichoke Salad
Rinse artichoke hearts under cold water right side up; turn upside down to drain. Let all stand to drain and dry for about 15 to 20 minutes. Cut artichoke hearts into quarters.
Chop green onions and celery.
Gently toss the above ingredients in a large bowl. Add pepper medley, salt, parsley and lemon juice. Gently toss again.
Serve immediately, or let stand in fridge for up to 1 to 2 days, covered.
Serves 4 to 6.