Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
White Bean and Artichoke Salad
This sophisticated Mediterranean salad pairs creamy cannellini beans with tender marinated artichoke hearts and briny olives. Dressed in a lemon-oregano vinaigrette, it offers a wonderful mix of textures and bright, acidic flavors. It’s a high-fiber, vegetarian dish that works beautifully as a side or a light main course.
This sophisticated Mediterranean salad pairs creamy cannellini beans with tender marinated artichoke hearts and briny olives. Dressed in a lemon-oregano vinaigrette, it offers a wonderful mix of textures and bright, acidic flavors. It’s a high-fiber, vegetarian dish that works beautifully as a side or a light main course.
Ingredients
- 1/4 cup White Bean, drained
- 1/2 cup Artichoke Heart, drained quartered
- 1 tsp Green Bell Pepper, diced
- 1 tbsp Black Olive, chopped
- 2 piece(s) Red Onion, chopped
- 1 tbsp Parsley, chopped
- 0.03 tbsp Mint Leaf, chopped
- 1/2 tsp Basil
- 1 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1/4 tsp Salt Pepper
Instructions
- In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
- 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.
- Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
Storage and Meal Prep Tips
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