1 can (15 oz.) S&W® Asparagus Spears, drained
4 marinated artichoke hearts
8 to 10 whole pitted ripe olives
1 cup S&W Garbanzo Beans, drained and rinsed
1/4 cup julienne green pepper
1/4 cup sliced red onion
1 Tbsp. white wine vinegar

1. Arrange asparagus on serving dish lined with lettuce, if desired. Cut artichokes and olives in halves.
2. Combine with beans, pepper, onion, vinegar and 2 tablespoons artichoke marinade. Season to taste with salt and pepper. Marinate 30 minutes. Spoon over asparagus to serve.

4 servings