Time 8h20m Yield 12 Number Of Ingredients 14 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.
Time 55m Yield 4 Servings Number Of Ingredients 9 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.
Time 55m Yield 4 Servings Number Of Ingredients 9 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.
Time 30m Yield 5 Number Of Ingredients 14 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.
Time 15m Yield 7 servings. Number Of Ingredients 10 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.
Time 15m Yield 10 servings. Number Of Ingredients 6 Steps:
In a large bowl, toss all ingredients. Cover and refrigerate until serving.
More about “cannellini bean and artichoke salad recipes”
Time 15m Yield 6-8 serving(s) Number Of Ingredients 10 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.
