Best New Year Three Bean And Artichoke Salad 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

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

BOB'S BEAN SALAD

Bob's Bean Salad image

This is a tasty bean salad that is actually good for you!

Provided by BOBU

Categories Salad Beans

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 medium red bell pepper, chopped
⅓ medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
¼ cup olive oil
⅛ cup white vinegar or white wine vinegar
⅛ cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar

Steps:

In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.

Nutrition Facts : Calories 229 calories, Carbohydrate 27 g, Cholesterol 6.3 mg, Fat 10.4 g, Fiber 7.5 g, Protein 8.4 g, SaturatedFat 2.1 g, Sodium 793.5 mg, Sugar 1.7 g

ITALIAN WHITE BEAN AND ARTICHOKE SALAD

Italian White Bean and Artichoke Salad image

I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.

Provided by NurseJaney

Categories Onions

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
6 cups Baby Spinach, thinly sliced
2 cups bell peppers, sliced thinly
3 ounces asiago cheese, diced
1/2 cup celery, sliced diagonally
1/2 cup red onion, sliced vertically
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 (19 ounce) can cannellini beans, drained and rinsed
1 (12 ounce) jar marinated artichoke hearts, drained