• Kim Campbell

Artichoke and White Bean Salad

Updated: Jun 22, 2018

This is a delicious summertime dish that is full of fresh herbs, beans, olives, and artichokes. It's easy to change the vegetables and try seasonal ones such as tomatoes, avocados, or cucumbers.

Serves: 4-6

Prep Time: 15 minutes Cook Time: 0 minutes


Two 15-ounce cans white beans, rinsed and drained

One 14-ounce jar artichoke hearts (packed in water, not oil),drained and chopped

1 celery, finely diced

1 red bell pepper, diced

3/4 cup black olives, chopped

4 green onions, sliced

2 tablespoons fresh basil, chopped

1/4 cup parsley, chopped

1/4 teaspoon red pepper flakes

1 teaspoon fennel seeds, ground

2 tablespoons lemon juice

1/4 cup red wine vinegar

1 teaspoon dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon black pepper


  1. Place the beans and vegetables into a large mixing bowl.

  2. Add the dry seasonings and fresh herbs and stir to combine.

  3. In another bowl, mix together the lemon juice, vinegar, and Dijon. Add this mixture to the beans and vegetables and stir to combine.

  4. Add salt and pepper, more or less to taste.

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