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White Bean and Artichoke Salad

White Bean and Artichoke Salad

  • Prep

    20 m
  • Ready In

    3 h
Sara

Sara

This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
  2. In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
  3. Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
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Reviews

FRANCY
60

FRANCY

4/16/2003

Wonderful bean salad! I prepared the recipe pretty much as written and, although I couldn't measure 1/4 ounce of chopped mint I used about 1/8 cup chopped, fresh mint. I used 2 cans of drained, white cannelini beans and I used the whole can of artichoke hearts. It was thoroughly enjoyed by all. It tasted fresh and refreshing. Next time I may add slivered Kalamata olives instead of ripe olives, hmm...and maybe some crumbled feta on top, too. A family member suggested I toss in some diced cucumber, too. Nice recipe, Sara.

torialus
32

torialus

7/15/2003

I made this for a potluck--it was a total hit! Everyone requested the recipe. Instead of vinegar I used lemon juice. I will always keep the ingredients on hand.

KymInNM
30

KymInNM

12/17/2007

I didn't think I liked white beans, but this recipe sounded good, so I gave it a shot, and I'm so glad I did. This was delicious and very filling. I used two cans of artichokes and a can of olives, and I used green onion instead of red because I prefer the milder flavor. The market was out of mint, so I used a touch of fresh rosemary, which has a minty undertone, and extra (fresh) basil. I served this over spring mix, and even with the extra veggies, it didn't need more dressing. Thanks for a new and interesting way to eat white beans!

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