Cannellini Bean and Artichoke Salad recipe

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Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Nutrition Info

129.3 calories
carbohydrate: 15.3 g
cholesterol: : -
fat: 5.6 g
fiber: 4.3 g
protein: 4.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 554.3 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl, toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Recipe Yield

12 servings

Recipe Note

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

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