Best Artichoke Bean Salad Recipes

ARTICHOKE AND BEAN SALAD WITH TUNA

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.

THREE BEAN AND ARTICHOKE SALAD

Steps:

• In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
• In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.

WHITE BEAN AND ARTICHOKE SALAD

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.

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD

Steps:

• Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

ARTICHOKE BEAN SALAD

Steps:

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

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD

Steps:

• Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
• Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

COLD GREEN BEAN AND ARTICHOKE SALAD

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.

CANNELLINI BEAN AND ARTICHOKE SALAD

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.

ARTICHOKE BEAN RICE SALAD

Steps:

• In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving.

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE

Steps:

• Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
• Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
• Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
• Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
• Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
• Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
• On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD

Steps:

• Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
• Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
• Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
• Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
• Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.

GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD

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.

ITALIAN WHITE BEAN AND ARTICHOKE SALAD

Steps:

• Combine first 6 ingredients in a small bowl whisk.
• Combine spinach and remaining ingredients in large bowl.
• Drizzle with vinaigrette.
• Toss gently.

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD

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.

TWO-BEAN, CORN AND ARTICHOKE SALAD

Steps:

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

THREE BEAN AND ARTICHOKE SALAD

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.

ARTICHOKE, LIMA BEAN AND PEA SALAD

Steps:

• Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
• Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.

FAVA BEAN AND RAW ARTICHOKE SALAD

Steps:

• Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl.
• Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately.
• Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean.

JONNY'S EASY GARBONZALICIOUS TANGY ARTICHOKE AND BEAN SALAD

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.

ARTICHOKE AND GARBANZO BEAN SALAD

Steps:

• In a large bowl, mix together garlic, lemon juice, oregano and pepper.
• Add other ingredients.
• Chill for several hours.
• Serve at room temperature.