Artichoke And White Bean Salad
Created by dienia b on June 29, 2025
- Servings: 4
- Prep Time: 1d
- Cook Time: 0m
- Recipe #44786
Ingredients
- Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon oregano, dried
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Salad
- 14 ounces artichoke hearts in water, quartered (1 can)
- 14 ounces white kidney beans, drained, rinsed (1 can)
- 1/2 cup red onion, diced
- 1 celery stalk, thinly sliced
- 1 tablespoon fresh parsley, minced
How to Make
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Step 1: In a small bowl, whisk together the dressing with the olive oil, lemon juice, garlic, mustard, and oregano.
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Step 2: Season with salt and pepper to taste.
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Step 3: Let the dressing stand for 30 minutes to allow the flavors to blend.
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Step 4: In a large bowl, combine the artichoke hearts, beans, onion, celery and parsley.
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Step 5: Add the dressing and toss to coat the salad evenly.
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Step 6: Cover and refrigerate salad up to 24 hours.
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Step 7: Take out of the refrigerator at least 30 minutes ahead of time.
Nutritional Facts
- Serving Size: 1 (104.5 g)
- Calories 195.7
- Total Fat - 13.9 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 163.4 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 5.4 g
- Sugars - 1.2 g
- Protein - 4.5 g
- Calcium - 46.3 mg
- Iron - 1.5 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg