White Bean and Artichoke Salad

SUBMITTED 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."

PREP TIME	20 Min
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

3 cups white beans, drained
1/2 (14 ounce) can artichoke hearts, drained and quartered
2/3 cup diced green bell pepper
1/3 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 ounce chopped fresh mint leaves
3/4 teaspoon dried basil
1/3 cup olive oil
1/4 cup red wine vinegar
salt and pepper to taste

READ REVIEWS (21)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 16, 2003 by 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.

8 users found this review helpful

Reviewed on Jul. 15, 2003 by 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.

5 users found this review helpful