White Bean And Artichoke Salad Recipes

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

ITALIAN WHITE BEAN AND ARTICHOKE SALAD

Italian White Bean and Artichoke Salad image

I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.

Provided by NurseJaney

Categories Onions

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
6 cups Baby Spinach, thinly sliced
2 cups bell peppers, sliced thinly
3 ounces asiago cheese, diced
1/2 cup celery, sliced diagonally
1/2 cup red onion, sliced vertically
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 (19 ounce) can cannellini beans, drained and rinsed
1 (12 ounce) jar marinated artichoke hearts, drained

Steps:

Combine first 6 ingredients in a small bowl whisk.
Combine spinach and remaining ingredients in large bowl.
Drizzle with vinaigrette.
Toss gently.

Nutrition Facts : Calories 328.2, Fat 7.7, SaturatedFat 1.2, Sodium 294.8, Carbohydrate 51.5, Fiber 16, Sugar 4.6, Protein 18.5

WHITE BEAN AND ARTICHOKE HUMMUS

White Bean and Artichoke Hummus image

Make and share this White Bean and Artichoke Hummus recipe from Food.com.

Provided by Barbell Bunny

Categories Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) can white beans, drained and rinsed
1 (16 ounce) can artichokes, drained
1 large garlic clove
2 tablespoons extra virgin olive oil
basil
oregano
salt
pepper
lemon juice

Steps:

Blend white beans with a drizzle of olive oil in your food processor until chunky. Add artichoke hearts with marinade and garlic, continuing to process until smooth.
Season with basil, oregano, salt, pepper, and lemon juice to taste.
Serve with warm pita.

Nutrition Facts : Calories 260.2, Fat 7.3, SaturatedFat 1.1, Sodium 114.1, Carbohydrate 39.4, Fiber 12.3, Sugar 1.5, Protein 13.1

WHITE BEAN AND ARTICHOKE SALAD

White Bean and Artichoke Salad image

Simple Mediterranean chilled white bean salad.

Provided by Sue L

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

2 can(s) (15 ounces each) cannellini beans, rinsed and drained
14 oz jar artichoke hearts packed in water, drained
1 red bell pepper, diced
1/2 c pitted kalamata olives, sliced
1/4 c diced red onion
2 Tbsp chopped fresh italian parsley
2 Tbsp chopped fresh mint
1 Tbsp chopped fresh basil
1/3 c extra virgin olive oil
1/4 c red wine vinegar
salt and pepper

Steps:

1. Stir together ingredients and chill before serving, preferably overnight.

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