I was not a huge fan of this, though my BF loved it. I thought the artichoke and white beans together were a bit too mushy. I don't think I will make this again.

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!

I was looking for an artichoke salad recipe and this popped out at me. HOWEVER I was not thrilled with the first try. Red pepper led the flavor in a whole other direction; also, I think the mint spoils it. I used fresh basil and the WHOLE can of artichoke hearts. I agree with the reviewer who said to make it the day before serving, too. Flavors like this need to blend. It's tasty but still needs something....wish I could figure out what!! Maybe some fresh minced garlic?

I found this recipe here last year and have been making it ever since, as is. It's really yummy and I highly recommend it! Great summertime side dish.

I used cannellini beans in this recipe. It was great as a side dish!

I'd say this was an average recipe. I modified it a bit by adding roughly two cups of pasta to the dish - and then used a bit more vinegar to coat. Probably wouldn't make it again though.

This always goes over well--at Passover and any other time.

I skipped the olives and mint and didn't miss them a bit. The flavor is way better the next day, so try to make in advance. I filled a lo-carb pita with this mixture for the perfect lunch.

Didn't like this one bit. Had high hopes bit it just didn't pan out. The appearance was pretty but that was about it.

I love, love, love this recipe! It does taste better after sitting for a day, or even two, but I can rarely make it that long. Usually it's gone by the next morning! The only change I've made is to use either Kalamata or tiny Nicoise olives instead of black. Took this to a party-it was gone in no time. Yum!!!

An improvement on tuna-white bean salad, which never turns out as well as I hope. Add a little lemon juice to perk it up.

took advice from others and added a can of drained kidney beans for color with 2 cans (drained) of white beans. added more than called for red onion and bell pepper. also, used two cans of artichoke hearts, drained and quartered. chillled it for 24 hours and it was really great.

We loved this! Definitely is better after it sits in the frig for a while. Add tuna for a great lunch.

Definitely better the next day, but I knew that so made it a day ahead of when I wanted to serve it. I added 1/3 cup of hot banana peppers to it for a little more sing. Very good.

I gave this 3 stars for the idea but really it was a 2 for flavor. I loved this idea for the salad - we eat a lot of black bean and corn salads and this sounded like a great change but the red wine vinegar was aweful in this. Too strong and way too much oil. Maybe use Italian Dressing next time?? Dunno

This salad was very refreshing and light tasting. We really enjoyed it.

I read this recipe a few days ago and didn't actually refer back to it today when I prepared the salad. I used the basic idea and adjusted the ingredient amounts to suit my tastes. I drained and rinsed both the beans and the artichokes (to reduce sodium). I subbed diced English cucumber for the green pepper and lemon juice for the vinegar. I omitted the mint, but used fresh parsley and basil. I made less dressing, also...probably ony about a tablespoon of olive oil and a little less lemon juice. Still, my salad was very tasty. I will make this again, even just for myself for lunch.