Best 7 Artichoke Lima Bean And Pea Salad Recipes
Indulge in a delightful culinary journey with our vibrant Artichoke, Lima Bean, and Pea Salad, a symphony of flavors and textures that will tantalize your taste buds. This refreshing salad features a medley of tender baby artichokes, succulent lima beans, and sweet peas, each contributing their unique charm to create a harmonious ensemble. Tossed in a zesty lemon-tahini dressing, this salad bursts with brightness, while fresh herbs like mint and parsley add a touch of aromatic freshness. Discover this delightful recipe alongside variations that cater to different dietary preferences, including a vegan version for those seeking plant-based options.
Check out the recipes below so you can choose the best recipe for yourself!
LIMA BEANS WITH ROASTED ARTICHOKE HEARTS
This is a delicious salad featuring capers and a sherry vinaigrette.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Cover beans, onion, celery, and carrot with water in a large saucepan. Bring to a boil, then reduce heat and simmer until tender but not falling apart, 35 to 40 minutes. Season with salt. Drain; discard vegetables. In a large bowl, toss beans with 1/4 cup oil and the vinegar. Let cool slightly.
- Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss artichoke hearts with remaining 2 tablespoons oil. Roast, flipping once, until golden brown and crisp, 15 to 20 minutes.
- Add to beans with capers and parsley. Season with salt and pepper flakes and drizzle with oil. Serve warm or at room temperature.
Nutrition Facts : Calories 457 g, Fat 25 g, Fiber 19 g, Protein 15 g, SaturatedFat 2 g, Sodium 734 g
ARTICHOKE AND BEAN SALAD WITH TUNA
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
Time 55m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
- 2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
ARTICHOKE AND BEAN SALAD WITH TUNA
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
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
NEW YEAR THREE-BEAN AND ARTICHOKE SALAD
This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.
Provided by Sisterlulabell
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g
CANNELLINI BEAN AND ARTICHOKE SALAD
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
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
Tips:
- Choose fresh and high-quality ingredients: Fresh vegetables, herbs, and dressing ingredients will result in a more flavorful and appealing salad.
- Blanch the vegetables properly: Blanching helps preserve the color, texture, and nutrients of the vegetables. Make sure to blanch them for the correct amount of time according to the recipe instructions.
- Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Make sure to use a dressing that complements the flavors of the vegetables.
- Don't overdress the salad: Too much dressing can overwhelm the flavors of the vegetables. Add just enough dressing to coat the salad lightly.
- Serve the salad immediately: Artichoke, lima bean, and pea salad is best served immediately after it is made. The vegetables will start to lose their鮮度 and texture if the salad is stored for too long.
Conclusion:
Artichoke, lima bean, and pea salad is a refreshing, healthy, and flavorful side dish that is perfect for potlucks, picnics, and summer gatherings. With its vibrant colors and delicious combination of flavors, this salad is sure to be a hit with everyone. So next time you're looking for a light and refreshing salad, give this recipe a try!
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