Bean and Vegetable Salad

This recipe originated with 150 Vegan Favorites by Jay Solomon, but I adjusted it based on what I had on hand. It's a yummy one!

Bean and Vegetable Salad
1 can kidney beans, drained and rinsed: 0.69
1 can garbanzos, drained and rinsed: 0.69
2 ears fresh corn, steamed and cut off cob (or one can): 0.69
1 1/2 large fresh tomatoes, diced: 1.20
1 fresh cucumber, peeled, seeded and diced: 0 (garden)
1/2 diced red bell pepper: 0.50
3 green onions, sliced: 0.25
3 cloves garlic, minced: 0.15
1 can artichoke hearts, drained and chopped: 1.99
1 T olive oil: 0.11
2 T balsamic vinegar: 0.11
1/4 c. fresh parsley: 0 (garden)
1/2 T. dried oregano
Salt and pepper to taste

Total: $6.43 for about 10 cups. $0.64 per cup.

By using dried beans, you can cut this cost to 0.58/serving.