Three Bean and Artichoke Salad

Three Bean and Artichoke Salad

16 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Caroline Growcott
Recipe by  Caroline Growcott

“A light, interesting all-year-round salad. The artichokes make this bean salad stand out from all the rest. Try serving this salad over cooked brown rice for a hearty main dish salad.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
  2. In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.

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Reviews (16)

Rate This Recipe


This recipe is a good twist if you are not in the mood for the same old 3 bean salad. I brought this to a potluck bbq and almost everyone went back for thirds of this dish until it was gone.



This is an excellent quick choice! Made it for a picnic at my in-laws and it was a big hit. Didn't spice it up like I normally would have (little more salt-n-pepper and hotter mustard) but it turned out just perfect to serve to a variety of people. I also added mushrooms, and some wax beans. Overall, great!



Very versatile dish- I substitued cannellini beans because I did not have butter beans on hand and I also used marinated artichoke hearts instead. If you don't have the marinated artichokes on hand you could just add a small clove of garlic crushed to the dressing for added flavor. You could really play with the ingredients on this one to suit your tastes! Excellent flavor!

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Amount Per Serving (6 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet



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Three Bean Salad


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