White Bean and Artichoke Salad

White Bean and Artichoke Salad

59

"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."

Ingredients

3 h {{adjustedServings}} servings 213 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

59
  1. 77 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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.

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 oliv...