1 cup white beans, cooked and drained
2 large tomatoes , peeled and cut into eighths
1 small red onion, chopped
1 can artichoke hearts, cut in fourths
2 sprigs fresh oregano
3 tbs. oil
1 tbs. white wine vinegar
1 tbs. red wine vinegar
1 clove garlic, minced
1 tbs. apple juice
salt & pepper to taste

1. Peel the tomato.

2. Cut in fourths and cut out the seeds.

3. Cut each forth into half lengthwise so that you have 8 long narrow strips.

4. Peel the onions and chop fine.

5. Drain the artichoke hearts and cut into fourths.

6. Drain the beans and mix with the tomato artichoke and onions.

7. Make the dressing and mix all together.

8. Remove the oregano leaves from the sprigs and sprinkle over the top of the salad.

9. Serve on a bed of lettuce.