Best 3 White Bean And Artichoke Salad Recipes

White bean and artichoke salad is a classic dish that is perfect for summer potlucks, picnics, and barbecues. It is a light and refreshing salad that is packed with flavor. The combination of white beans, artichoke hearts, and a tangy dressing is irresistible. If you are looking for a delicious and easy-to-make salad to add to your next party or gathering, look no further than white bean and artichoke salad.

Let's cook with our recipes!

WHITE BEAN AND ARTICHOKE SALAD

White Bean and Artichoke Salad image

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 Sara

Categories Salad Beans

Time 3h

Yield 8

Number Of Ingredients 11

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

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

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD

Shrimp, Artichoke And White Bean Salad image

Provided by Moira Hodgson

Categories salads and dressings, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 pound white beans
Coarse salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
4 cloves garlic crushed
2 to 3 tablespoons white-wine vinegar
1/2 to 3/4 cup extra-virgin olive oil
3 plum tomatoes, seeded and chopped
2 pounds baby artichokes
1/2 lemon
3 tablespoons olive oil
2 tablespoons fresh chives, finely chopped
2 pounds medium shrimp soaked for 1 hour in cold salted water
1 cup dry white wine
1 cup fish stock or clam juice
Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)
1 onion, sliced

Steps:

Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams

WHITE BEAN AND ARTICHOKE SALAD

White Bean and Artichoke Salad image

Simple Mediterranean chilled white bean salad.

Provided by Sue L

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

2 can(s) (15 ounces each) cannellini beans, rinsed and drained
14 oz jar artichoke hearts packed in water, drained
1 red bell pepper, diced
1/2 c pitted kalamata olives, sliced
1/4 c diced red onion
2 Tbsp chopped fresh italian parsley
2 Tbsp chopped fresh mint
1 Tbsp chopped fresh basil
1/3 c extra virgin olive oil
1/4 c red wine vinegar
salt and pepper

Steps:

1. Stir together ingredients and chill before serving, preferably overnight.

Tips:

Use canned beans and artichokes for convenience. If you're short on time, you can use canned beans and artichokes instead of fresh or frozen ones. Just be sure to rinse the beans and artichokes well before using them.
Add other vegetables to bulk up the salad. If you want to make a heartier salad, you can add other vegetables like chopped celery, carrots, or bell peppers.
Use a variety of herbs and spices to flavor the salad. Some good options include basil, thyme, oregano, garlic powder, and onion powder.
Make the salad ahead of time. This salad is perfect for make-ahead meals. Simply combine all of the ingredients in a bowl and refrigerate for up to 3 days.
Serve the salad chilled or at room temperature. This salad is delicious either way. If you serve it chilled, let it come to room temperature for about 30 minutes before serving.

Conclusion:

White bean and artichoke salad is a light, refreshing, and flavorful salad that's perfect for any occasion. It's easy to make and can be made ahead of time, making it a great option for busy weeknights. With its combination of creamy beans, tangy artichokes, and fresh herbs, this salad is sure to be a hit with everyone who tries it.