Best 10 Artichoke Bean Rice Salad Recipes

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**Unveil the Symphony of Flavors: Embark on a Culinary Journey with Artichoke Bean Rice Salad**

Tantalize your taste buds with a vibrant and flavorful dish that combines the earthy charm of artichokes, the hearty goodness of beans, and the nutty aroma of rice. Embark on a culinary journey with our artichoke bean rice salad, where each ingredient plays a harmonious symphony of textures and flavors. Discover a medley of recipes that cater to diverse dietary preferences, including a classic version, a vegan delight, and a gluten-free variation. Prepare to be captivated by the vibrant colors, enticing aromas, and delectable flavors that await you in this culinary masterpiece.

Let's cook with our recipes!

ARTICHOKE RICE SALAD



Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

  • Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

ARTICHOKE-RICE SALAD



Artichoke-Rice Salad image

An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 12

1 cup uncooked regular long-grain white rice
2 cups water
1/4 cup chopped fresh parsley
4 medium green onions, chopped (1/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, cut into fourths
1/4 cup vegetable oil
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • Cook rice in water as directed on package.
  • In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

ARTICHOKE RICE SALAD



Artichoke Rice Salad image

The perfect picnic or potluck salad - this artichoke rice salad combines Rice a Roni, bacon, artichoke hearts, and green olives in a crunchy, flavorful summer salad.

Provided by girlinspired

Categories     Salad

Number Of Ingredients 10

1 box Rice-A-Roni (chicken flavored) (prepared)
3 oz. pimento stuffed green olives (sliced)
6 oz. marinated artichoke hearts (drained and chopped)
1 cup celery (chopped)
1 cup green bell pepper (chopped)
1/2 cup green onions or chives (sliced)
1/2 lb. bacon (cooked and crumbled)
1 teaspoon parsley (chopped)
1 cup mayonnaise
1 tbsp apple cider vinegar

Steps:

  • Prepare Rice-a-Roni according to the instructions on the box. Cool completely.
  • Cook and crumble bacon.
  • Chop all veggies.
  • Mix together all ingredients. Cover and chill for 1 hour before serving.

Nutrition Facts : Calories 609 kcal, Carbohydrate 59 g, Protein 9 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 627 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ARTICHOKE AND BEAN SALAD WITH TUNA



Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Categories     main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 9

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

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.

Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams

ARTICHOKE AND RICE SALAD



Artichoke and Rice Salad image

Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 1/2 cups homemade or low-sodium store-bought chicken stock
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
2 teaspoons coarse salt
1/4 teaspoon curry powder
12 small green olives, pitted and sliced
12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
1 celery stalk, thinly sliced on a bias
1/2 ounce baby spinach (about 1 cup)

Steps:

  • Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
  • Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
  • Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
  • Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
  • Before serving, stir in spinach. Serve cold or at room temperature.

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

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

ARTICHOKE AND KIDNEY BEAN PAELLA



Artichoke and Kidney Bean Paella image

A meatless twist on a traditional Spanish stovetop dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 can (14 ounces) vegetable broth
1 cup uncooked regular long-grain rice
1 cup frozen green peas
1/2 teaspoon ground turmeric
2 drops red pepper sauce
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 jar (6 ounces) marinated artichoke hearts, drained

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
  • Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.

Nutrition Facts : Calories 380, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 12 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg

GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD



Green Bean, Artichoke and Radicchio Salad image

Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.

Provided by Eric Kim

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces green beans
Salt
1 head radicchio
1 (14-ounce) can artichoke hearts
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 lemon, halved
Pinch of dried oregano

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.

ARTICHOKE AND GARBANZO BEAN SALAD



Artichoke and Garbanzo Bean Salad image

This is an old standby for pot lucks and picnics. It is so simple and most ingredients come from the pantry. This salad is best served at room temperature and made a day ahead for the flavors to blend. Delicious!!!

Provided by Deb from Ca

Categories     Beans

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
2 tablespoons lemon juice
1/2 teaspoon oregano or 1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes
1 (6 ounce) jar marinated artichoke hearts
2 (10 ounce) cans garbanzo beans, rinsed and drained
1/2 cup pimento stuffed olive, sliced

Steps:

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

Nutrition Facts : Calories 194.5, Fat 1.8, SaturatedFat 0.2, Sodium 449.8, Carbohydrate 38, Fiber 10, Sugar 0.7, Protein 8.3

ARTICHOKE & RICE SALAD



Artichoke & Rice Salad image

My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.

Provided by xtine

Categories     Rice

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup Uncle Ben's converted brand rice
2 1/2 cups chicken stock
1 1/2 cups marinated artichoke hearts, drained, but save 1/4 cup marinade
1/4 cup green onion, thinly sliced
1/2 cup flat leaf parsley, minced
1 lb plum tomato, seeded & chopped
1/2 cup parmesan cheese, grated (use best quality only)
1 cup mayonnaise
salt & pepper

Steps:

  • Cook rice in the chicken stock according to directions on box & cool.
  • Chop artichoke hearts to bite size.
  • Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
  • Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

Tips:

  • Use flavorful, high-quality ingredients: Fresh, ripe vegetables, flavorful cheeses, and a good-quality olive oil will make all the difference in the taste of your salad.
  • Don't overcook the rice: Rice should be cooked al dente, with a slight bite to it. Overcooked rice will become mushy and ruin the texture of the salad.
  • Let the salad cool before serving: This will help the flavors to meld and the rice to firm up. You can also make the salad ahead of time and let it chill in the refrigerator for even better flavor.
  • Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat. Consider using a mix of green and red bell peppers, cherry tomatoes, olives, and artichoke hearts.
  • Don't be afraid to experiment: There are many different ways to make artichoke bean rice salad. Feel free to add your own favorite ingredients or variations.

Conclusion:

Artichoke bean rice salad is a delicious, healthy, and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. Whether you are looking for a light lunch, a hearty dinner, or a refreshing side dish, artichoke bean rice salad is a great option.

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