White Bean and Artichoke Salad

Made with creamy white beans, marinated artichoke hearts, roasted red peppers, and a simple dressing, this white bean salad is the perfect side dish any time of year. Add some protein to turn this simple salad into a full meal!

Prep Time 10

Cook Time 0

Total Time 10

Servings

Equipment

Stainless Steel Mixing Bowls (Set of 6)

Ingredients

For the Dressing:

3 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Fine sea salt and freshly ground black pepper to taste

For the Salad:

1 (15-ounce) can white beans (cannellini or Great Northern) drained and rinsed
1 (14-ounce) jar marinated artichoke hearts drained and chopped
½ cup roasted red peppers diced
½ cup thinly sliced red onion
¼ cup fresh parsley chopped
Fine sea salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper until well combined.
3 tablespoons olive oil, 2 tablespoons red wine vinegar, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, Fine sea salt and freshly ground black pepper
In a large mixing bowl, add the white beans, chopped artichoke hearts, roasted red peppers, red onion, parsley, salt and pepper.
1 (15-ounce) can white beans (cannellini or Great Northern), 1 (14-ounce) jar marinated artichoke hearts, ½ cup roasted red peppers, ½ cup thinly sliced red onion, ¼ cup fresh parsley, Fine sea salt and freshly ground black pepper
Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
Serve right away, or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Notes

This recipe can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Wait until you're ready to serve to add the fresh herbs for the brightest flavor.
Store leftovers in an airtight container for up to 3 days.
If you don't love the astringent "bite" of raw red onion, soak the onion slices in ice water for 10-20 minutes before adding them to the salad.
Lemon juice or apple cider vinegar can be used in place of the red wine vinegar in the dressing.

Nutrition