Two Bean Artichoke Salad Recipes

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2-BEAN ARTICHOKE SALAD



2-Bean Artichoke Salad image

Simple and delicious with just 5 ingredients, this 2-bean artichoke salad is a nice change from the typical 3-bean salad.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 5

1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (15 ounces) cut green beans, drained
1 can (15 ounces) artichoke hearts, drained and roughly chopped
1/2 cup chopped red bell pepper
1/2 cup Annie's Light Goddess Dressing (substitute your favorite bottled or homemade dressing)

Steps:

  • In a large bowl combine all the ingredients and toss gently until coated with the dressing.
  • Season with salt and pepper.
  • Chill to allow flavors to meld if time permits.

Nutrition Facts : ServingSize 1 /2 cup, Calories 98 kcal, Carbohydrate 12 g, Protein 6 g, Fat 3 g, Fiber 5 g

TWO-BEAN, CORN AND ARTICHOKE SALAD



Two-Bean, Corn and Artichoke Salad image

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a large mixing bowl.
  • Refrigerate at least 30 minutes.
  • This salad can be made a day ahead of time.

TWO BEAN SALAD



Two Bean Salad image

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Steps:

  • Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

TWO BEAN SALAD



Two Bean Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup finely chopped red onion
1/4 cup fresh cilantro leaves
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
One 15.5-ounce can cannellini beans, rinsed and drained
One 15.5-ounce can red kidney beans, rinsed and drained
Salt and freshly ground pepper

Steps:

  • In a medium glass bowl, whisk together the onions, cilantro, olive oil, lime juice, vinegar, chiles and garlic. Add the beans and stir to combine. Season with salt and pepper. Serve at room temperature.

ARTICHOKE BEAN SALAD



Artichoke Bean Salad image

"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 6

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1-1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing

Steps:

  • In a large bowl, toss all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

TWO BEAN AND ARTICHOKE SALAD



Two Bean and Artichoke Salad image

A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.

Provided by Felix4067

Categories     Beans

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup grape tomatoes, halved (or quartered, depending on size)
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley, chopped
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can quartered artichoke hearts, drained
1/4 cup feta cheese, crumbled fine
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard (or garlic mustard)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced

Steps:

  • Combine all salad ingredients in a large bowl.
  • Combine all dressing ingredients in a small bowl and mix well with a whisk.
  • Pour dressing over salad; stir to combine well.
  • Cover and chill at least one hour before serving.

Nutrition Facts : Calories 158.7, Fat 3, SaturatedFat 0.9, Cholesterol 3.3, Sodium 312.5, Carbohydrate 26.7, Fiber 7.8, Sugar 1.3, Protein 8.2

TWO-BEAN SALAD



Two-Bean Salad image

This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 6

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

COLD GREEN BEAN AND ARTICHOKE SALAD



Cold Green Bean and Artichoke Salad image

A hearty and delicious salad for potlucks, barbecues, and family get-togethers.

Provided by McLaughlinMom

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 14

1 ½ pounds green beans, trimmed
1 pint cherry tomatoes, halved
1 (14 ounce) jar marinated artichoke hearts, drained and chopped
½ medium red onion, sliced
¼ cup black olives, pitted
1 (14 ounce) jar cannellini beans, drained and rinsed
¼ cup freshly chopped parsley
1 tablespoon shaved Parmesan cheese, or to taste
¼ cup balsamic vinegar
1 teaspoon Dijon mustard, or more to taste
1 clove garlic, minced
salt and freshly ground black pepper to taste
½ cup olive oil
sprig of parsley for garnish (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
  • Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
  • Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
  • Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g

JONNY'S EASY GARBONZALICIOUS TANGY ARTICHOKE AND BEAN SALAD



Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad image

A delicious marriage of beans and veggies tossed in a slightly tangy olive oil dressing. Your family and friends will go crazy over this! Perfect for BBQ's or office parties! Never a drop left! Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.

Provided by JonnyTexas

Categories     Salad     Beans

Time 4h20m

Yield 15

Number Of Ingredients 14

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (14 ounce) can artichoke hearts, drained, quartered
1 (6 ounce) can jumbo black olives, halved
6 radishes, chopped
2 carrots, coarsely grated
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ cup sunflower seeds

Steps:

  • Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
  • Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
  • Sprinkle with sunflower seeds to serve.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 22.4 g, Fat 13.3 g, Fiber 6.8 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 439.8 mg, Sugar 0.5 g

TEXAS TWO-BEAN SALAD



Texas Two-Bean Salad image

Whether for the picnic basket or the dinner table, this easy bean salad fits right in.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (4 ounces) chopped pimentos, drained
2 celery stalks, chopped
1 red bell pepper (ribs and seeds removed), finely chopped
Coarse salt and ground pepper

Steps:

  • In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g

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