White Bean and Artichoke Salad

57 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    3 h
Sara
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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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 (57)

Rate This Recipe
FRANCY
59

FRANCY

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

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

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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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