Artichoke and White Bean Salad
This vibrant artichoke and white bean salad is a refreshing medley of creamy beans, tender artichokes, and fresh herbs, all tossed in a zesty lemon dressing. Perfect for summer picnics or a light lunch, this dish combines delightful textures and flavors that will impress at any gathering. Easy to prepare and full of nutrients, it adapts beautifully to various occasions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 can (14 oz) canned artichoke hearts, drained
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup red onion, finely diced
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Rinse the canned artichokes and white beans under cold water and pat dry.
- Chop the vegetables: Finely dice the red onion and chop the parsley.
- Mix the base: In a large bowl, combine artichokes, white beans, onion, and parsley. Toss gently.
- Dress it up: Add lemon juice, olive oil, salt, and pepper. Toss again until all ingredients are well-coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Give the salad a gentle toss before serving on a platter or in individual bowls.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize your salad by adding sun-dried tomatoes for tang or crumbled feta cheese for richness. Store leftovers in an airtight container in the fridge for up to three days; enjoy cold for maximum freshness.