Best White Bean And Artichoke Salad 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

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

Steps:

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

Nutrition Facts : Calories 328.2, Fat 7.7, SaturatedFat 1.2, Sodium 294.8, Carbohydrate 51.5, Fiber 16, Sugar 4.6, Protein 18.5

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.

ITALIAN WHITE BEAN-AND-ARTICHOKE SALAD

Italian White Bean-and-Artichoke Salad image

Try to handle this salad as gently as possible so the canned beans will hold their shape.

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

Vinaigrette:
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
Salad:
6 cups thinly sliced spinach (about 5 ounces)
2 cups green bell pepper strips
3/4 cup (3 ounces) diced sharp provolone cheese
1/2 cup diagonally sliced celery
1/2 cup vertically sliced red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14-ounce) can artichoke hearts, drained and quartered

Steps:

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk.To prepare salad, combine spinach and remaining ingredients. Drizzle with vinaigrette, and toss gently.