Recipes > Salad > Beans > White Bean and Artichoke Salad

White Bean and Artichoke Salad

White Bean and Artichoke Salad Recipe and Video

Description

Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.

Ingredients

  • 3 cups white beans, drained
  • ½ (14 ounce) can artichoke hearts, drained and quartered
  • ⅔ cup diced green bell pepper
  • ⅓ cup chopped black olives
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh parsley
  • ¼ ounce chopped fresh mint leaves
  • ¾ teaspoon dried basil
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
  2. In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
  3. Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

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Nutritional Information

White Bean and Artichoke Salad

Servings Per Recipe: 8
Calories: 213.4
% Daily Value *
protein: 16 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 24 %
sugars:
fat: 15 %
saturated fat: 7 %
cholesterol:
vitamin a iu: 7 %
niacin equivalents: 13 %
vitamin b6: 7 %
vitamin c: 25 %
folate: 18 %
calcium: 9 %
iron: 20 %
magnesium: 19 %
potassium: 14 %
sodium: 6 %
thiamin: 10 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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