From The Oregonian
- 3/4 cup olive oil
- 2 cloves garlic, peeled
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 2 15-ounce cans black beans
- 2 15-ounce cans red kidney beans
- 2 15-ounce cans garbanzo beans
- 1 14.5-ounce can green beans (not French cut)
- 1 14.5-ounce can yellow (wax) string beans
- 1 pint Sungold tomatoes, halved
- 1 8-ounce can sliced water chestnuts
- 1/2 red onion, finely chopped
- 1 12-ounce package frozen artichoke hearts, thawed and halved (used canned if frozen are unavailable)
Add the olive oil to a medium bowl. Place the garlic cloves on a cutting board and, using the flat side of a knife blade, crush the cloves but do not break them apart; add to the oil. For a milder dressing, let oil sit for about 30 minutes, then discard the garlic. For a stronger flavor, keep the garlic in the oil. Whisk in the lemon juice, mustard, and salt and pepper to taste.
Keeping each type of bean separate, drain and rinse, and drain again well. Place each type in a separate bowl and add about a teaspoon of dressing to each bowl, tossing beans well.
Layer each kind of beans into a salad bowl, contrasting colors as you go. With the tomato layer, press the cut side of the tomatoes against the glass around the circumference, then scatter remaining tomatoes in the middle. Similarly, press the water chestnuts one by one around the circumference and scatter extras in the center. Scatter onions over water chestnuts. Arrange the artichoke hearts on the top and drizzle with some of the remaining dressing; be careful not to use too much or it will pool in the bottom of the bowl.