Italian White Bean and Artichoke Salad
Brighten up your table with this Italian White Bean and Artichoke Salad, a vibrant and nutritious dish that comes together in just 15 minutes! Packed with protein-rich cannellini beans, tangy marinated artichoke hearts, juicy cherry tomatoes, crunchy cucumber, and fragrant fresh herbs like parsley and basil, this Mediterranean-inspired salad bursts with fresh, zesty flavors. Tossed in a light homemade dressing of olive oil, lemon juice, and red wine vinegar, it’s the perfect balance of creamy and acidic. Serve it as a quick lunch, a refreshing side dish, or a simple appetizer for your next gathering. This no-cook recipe is ideal for warm days, showcasing wholesome ingredients in a healthy, satisfying way. Refrigerate before serving to let the flavors meld for maximum impact!
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Recipe Information
Ingredients
- 15 oz canned white beans (e.g., cannellini or great northern)
- 14 oz canned or jarred marinated artichoke hearts
- 1 cup fresh cherry tomatoes
- 1 large cucumber
- 0.5 red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 medium garlic clove
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Drain and rinse the canned white beans thoroughly. Set aside to remove excess water.
Drain the marinated artichoke hearts and chop them into bite-sized pieces if they are whole or quartered.
Halve the cherry tomatoes. Peel the cucumber and then dice it into small cubes.
Thinly slice the red onion into small slivers. If the onion flavor is too strong, soak the slices in cool water for 5 minutes, then drain before using.
Chop the fresh parsley and basil leaves finely.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, black pepper, and optional red pepper flakes to create the dressing.
In a large salad bowl, combine the white beans, chopped artichoke hearts, cherry tomatoes, cucumber, red onion, parsley, and basil.
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
Taste and adjust seasonings if needed with additional salt, pepper, or lemon juice.
Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4105 mg | 178% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 22.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2920 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
