2-BEAN ARTICHOKE SALAD
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 SALAD
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
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.
ARTICHOKE AND BEAN SALAD WITH TUNA
Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.
Provided by Kelsey Nixon
Categories main-dish
Time 55m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
- Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.
Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams
WHITE BEAN AND ARTICHOKE SALAD
This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.
Provided by Allrecipes Member
Categories Bean Salads
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
- 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.
- Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.4 g, Fat 10 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 150.2 mg, Sugar 0.8 g
TWO-BEAN, CORN AND ARTICHOKE SALAD
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
Steps:
- Combine all ingredients in a large mixing bowl.
- Refrigerate at least 30 minutes.
- This salad can be made a day ahead of time.
WHITE BEAN AND ARTICHOKE SALAD
This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.
Provided by Allrecipes Member
Categories Bean Salads
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
- 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.
- Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.4 g, Fat 10 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 150.2 mg, Sugar 0.8 g
THREE BEAN AND ARTICHOKE SALAD
This evolved because I always thought that the traditional three bean salad needed a little something extra to make it more flavorful and interesting. Try this recipe and see if you agree.
Provided by Geema
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine the butter beans, kidney beans, green beans, onions, dried tomatoes and artichoke hearts.
- In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste.
- Toss with bean mixture and chill for several hours before serving.
Nutrition Facts : Calories 255.5, Fat 10.6, SaturatedFat 1.4, Sodium 489.3, Carbohydrate 34.2, Fiber 9.3, Sugar 1.4, Protein 8.7
GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD
Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.
Provided by Eric Kim
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
- While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
- Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.
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