Best 7 Cannellini Bean And Artichoke Salad Recipes

Cannellini bean and artichoke salad is a refreshing and healthy dish that is perfect for any occasion. It is packed with flavor and texture, and it is a great way to get your daily dose of vegetables. This salad is also very versatile and can be customized to your liking. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to satisfy.

Let's cook with our recipes!

CANNELLINI BEAN AND ARTICHOKE SALAD

Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Steps:

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

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

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed
1 (15 oz. can) artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6 oz.) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

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

Ingredients

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

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

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

Ingredients

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

CANNELLINI BEAN SALAD

Cannellini Bean Salad image

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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

Ingredients

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.

THREE BEAN AND ARTICHOKE SALAD

Three Bean and Artichoke Salad image

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

Ingredients

1 (15 ounce) can butter beans or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
2 cups cooked green beans, fresh,frozen or canned
1 1/4 cups marinated artichoke hearts, drained and cut in half
2 green onions, white part only,sliced thin
2 tablespoons sun-dried tomatoes packed in oil, chopped
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons coarse grained prepared mustard
salt and pepper

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

Tips:

Use canned beans: Canned beans are a convenient and affordable way to add protein and fiber to your salad. Be sure to rinse them well before using.
Don't overcook the beans: Overcooked beans will be mushy and lose their flavor. Cook them according to the package directions or until they are just tender.
Use fresh artichokes: Fresh artichokes are the best choice for this salad, but you can also use canned or jarred artichokes in a pinch.
Marinate the artichokes: Marinating the artichokes in a mixture of olive oil, lemon juice, and herbs will help to soften them and add flavor.
Use a variety of greens: A mix of greens, such as romaine lettuce, arugula, and spinach, will add texture and flavor to your salad.
Don't skimp on the dressing: The dressing is what brings all the flavors of the salad together. Use a flavorful dressing that you enjoy.

Conclusion:

This Cannellini Bean and Artichoke Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The salad is also very easy to make, and it can be tailored to your own taste preferences. With so many variations possible, you can enjoy this salad all year round.