2 (15 oz.) cans kidney beans
1 (6 oz.) can pitted ripe olives, drained
1 can dilled green beans, drained
1 (4 oz.) jar sliced pimentos, drained
1 (8 oz.) can garbanzo, drained
1 jar marinated artichoke hearts
1 1/2 c. each thinly sliced celery and carrots
2 lg. dill pickles, thinly sliced crosswise
1 lg. mild red onion, thinly sliced
Oil and vinegar dressing (recipe follows)

2 hard cooked eggs, sliced for garnish.

Drain artichokes into cup. Mix all together, but egg.

Dressing: Into liquid from artichokes, add olive oil to make 3/4 cup. Add 3/4 cup white wine vinegar, 2 tablespoons chopped parsley, 2 tablespoons lemon juice, 3 large cloves garlic (pressed), 1 tablespoon each dry basil and ground coriander, and 3 tablespoons capers (drained and chopped). Season with salt and pepper to taste.

Pour over bean salad mixture. Cover and refrigerate for at least 8 hours. Garnish with sliced eggs and reserve artichokes.