"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." — Sara
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white beans, drained
1/2 (14 ounce) can
artichoke hearts, drained and quartered
diced green bell pepper
chopped black olives
chopped red onion
chopped fresh parsley
chopped fresh mint leaves
red wine vinegar
salt and pepper to taste
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.
This isn't bad with some tinkering, but it is not nearly as tasty nor as interesting as I thought it would be when I chose this recipe. I found a can of cannellini beans was 1-1/2 cups, which worked out perfectly to cut the recipe in half. I used the ingredients and measurements merely as a guide, tailoring both to suit me. For instance, I used red bell pepper rather than green, knowing it would add some color. Fresh mint, while I have plenty of it, did not appeal to me at all here, so in its place I substituted arugula. I used the olive oil and vinegar sparingly, in my preferred ratio of 3:1 oil to vinegar. I don't necessarily believe that garlic needs to be added to everything to make it taste better, but I do believe in this instance it might have been a good addition. I also used fresh basil rather than dried. Still, it was nothing special even though it looked pretty. With so many lovely and (for the most part) compatible ingredients, I expected this to be much more than just average.
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 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.
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.
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.
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.
I used cannellini beans in this recipe. It was great as a side dish!
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean and Artichoke Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 90
This simple chilled bean salad is dressed with olive oil and wine vinegar.
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