Recipe by TINATED
"A colorful and refreshing summer salad. An excellent option for vegetarians."
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2 (15 ounce) cans
cannellini beans, drained and rinsed
1 (15 ounce) can
quartered artichoke hearts, drained
green olives, sliced
roasted red peppers, drained and chopped
English cucumber, diced
plum tomatoes - cored, seeded and diced
celery ribs, diced
green onions, thinly sliced
finely chopped fresh parsley
finely chopped fresh rosemary
salt and pepper to taste
As I write this review this recipe has a disappointing 3-1/2 star overall rating, yet it only has two reviews, both with 5-star ratings! Not sure why that is, but I hope the addition of my 5-star rating and review helps at least somewhat to set the record straight. I prepared this recipe fairly closely, however, I substituted black olives for the green (it's what I had on hand and I liked that idea better anyway) and I only used the dressing (with white wine vinegar) to taste - to use the entire amount called for would have been far too much for us. No problem tho' - the dressing is good, so we'll enjoy it on a tossed salad another night. I also left out the tomatoes as I don't care for what happens to them in salads after refrigeration. If I was to use them, however, I would add them just before serving. This bean salad rivals those you'd find in a gourmet deli, but certainly at a fraction of the cost you'd expect to pay for it there. Lots of flavors, textures and color interest. A near ideal combination of ingredients.
I was disappointed with this. I think there are just too many ingredients along with too much dressing. I had lots of liquid at the bottom of the bowl. Also it was not as attractive as the picture. Something needs to be omitted or less dressing used.
This is a great recipe. I'm on Phase 1 of the south beach diet and this salad was perfect. It gets better and better the longer it sits.
This dish is excellent and easy.
I omitted the cucumber and red pepper because I didn't have them on hand. I also used sun dried tomatoes and black olives instead of the fresh and green and the salad was still delicious. The mustard dressing really livens up the beans and compliments the other ingredients.
I followed this receipe exactly except for substituting balsamic vinegar because I couldn't find the other. It is MOST EXCELLENT! This is a great salad even if you are not vegetarian. Ladies, this is the one for your red-meat-loving husband! Mine loved it, though he did say it would be better with less beans.
Easy on the oil and use any wine vinegar. Fresh garlic is always better than garlic powder. We don't like it really greasy. I add a can of fine Italian Tuna,drained. (Yes, packed in oil and a little expensive, but worth the difference.) Antipasto!
This is a very versatile salad and you provides a great basis for your favorite flavor profile. I left out the green onions and substituted orange bell pepper for the roasted red peppers because of personal preference. Thank you for a great recipe! Nice to get in fiber and veggies all in one meal!
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
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