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  • ¼ cup olive oil
  • 2 T lemon juice
  • ½ garlic clove, minced
  • ½ t Dijon mustard
  • ⅛ t red pepper flakes
  • Salt and pepper
  • 1 14oz can of artichoke hearts in water, quartered
  • 1 14oz can white beans, rinsed and drained (recommend Bush's)
  • ½ small red onion, diced
  • 1 celery stalk, thinly sliced
  • 1 T fresh oregano, chopped
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