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Artichoke and White Bean Salad

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A fresh Mediterranean-inspired salad made with creamy white beans, tangy artichoke hearts, crisp vegetables, and a bright lemon vinaigrette for a light yet satisfying dish.

Ingredients

  • 2 cups canned white beans, drained and rinsed
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Drain and rinse the white beans, then place them in a large mixing bowl.
  2. Add the chopped artichoke hearts, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
  3. Sprinkle the chopped parsley over the salad.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the vinaigrette.
  5. Pour the dressing over the salad ingredients.
  6. Gently toss everything together until evenly coated.
  7. Taste and adjust seasoning if needed.
  8. Let the salad sit for a few minutes before serving to allow the flavors to blend.

Notes

  • Cannellini beans or great northern beans work best for their creamy texture.
  • Crumbled feta cheese can be added for a creamy, salty flavor.
  • Sliced olives or roasted red peppers add extra Mediterranean flavor.
  • Cooked quinoa or farro can make the salad more filling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add a splash of lemon juice or olive oil before serving leftovers to refresh the flavor.

Nutrition

Find it online: https://cookedbymaya.com/artichoke-and-white-bean-salad/