Bean and Artichoke Salad

1 19 ounce can white kidney beans
1 19 ounce can lentils
1 14 ounce can artichoke hearts
2 chopped celery sticks
2 green onions
juice of 1/2 lemon
LaGrille Spicy Pepper Medley
sea salt to taste
1/4 cup parsley or to taste

Rinse beans and lentils thoroughly, in cold water.

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.