Artichoke Lima Bean And Pea Salad Recipes

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD

New Year Three-Bean and Artichoke Salad image

This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.

Provided by Sisterlulabell

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

Ingredients

1 (15.5 ounce) can Great Northern beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (13.75 ounce) can marinated artichoke hearts, drained and chopped
4 green onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

Steps:

Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g

CANNELLINI BEAN AND ARTICHOKE SALAD

Cannellini Bean and Artichoke Salad image

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

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

LIMA BEANS WITH ROASTED ARTICHOKE HEARTS

Lima Beans with Roasted Artichoke Hearts image

This is a delicious salad featuring capers and a sherry vinaigrette.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 11

Ingredients

1 pound dried lima beans, soaked overnight
1 small onion, halved
1 stalk celery, halved
1 carrot, halved
Coarse salt
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons sherry vinegar
30 ounces jarred water-packed artichoke hearts, drained, patted dry, and halved
2 tablespoons salt-packed small capers, soaked and drained
1/3 cup chopped fresh flat-leaf parsley
Red pepper flakes

Steps:

Cover beans, onion, celery, and carrot with water in a large saucepan. Bring to a boil, then reduce heat and simmer until tender but not falling apart, 35 to 40 minutes. Season with salt. Drain; discard vegetables. In a large bowl, toss beans with 1/4 cup oil and the vinegar. Let cool slightly.
Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss artichoke hearts with remaining 2 tablespoons oil. Roast, flipping once, until golden brown and crisp, 15 to 20 minutes.
Add to beans with capers and parsley. Season with salt and pepper flakes and drizzle with oil. Serve warm or at room temperature.

Nutrition Facts : Calories 457 g, Fat 25 g, Fiber 19 g, Protein 15 g, SaturatedFat 2 g, Sodium 734 g

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

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