White Bean Salad

White Bean Salad

TINATED

"A colorful and refreshing summer salad. An excellent option for vegetarians."
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Ingredients

1 h 30 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
  2. Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
  1. 25 Ratings

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Most helpful positive review

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-st...

Most helpful critical review

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 pictu...

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Newest

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-st...

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 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, ...

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...

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 ...

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...

Love it. Perfect for vegetarians. Omitted cucumbers and added tomatoes at the end. Also added crumbled feta. For the dressing I just did white wine vinegar, olive oil, mustard, salt, pepper.

Healthy

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