Best 4 Three Bean And Artichoke Salad Recipes
Embark on a culinary journey with our delightful Three-Bean and Artichoke Salad, a vibrant and flavorful dish that tantalizes your taste buds. This vibrant salad showcases the harmonious blend of three distinct beans - tender green beans, hearty chickpeas, and robust kidney beans - each adding a unique texture and flavor profile. The addition of crisp artichoke hearts lends a nutty and subtly sweet note, while fresh parsley and red onion bring a burst of color and aromatic complexity. Dressed in a tangy lemon-tahini dressing, this salad offers a delightful balance of acidity, creaminess, and savory flavors. Join us as we explore this delectable recipe, along with additional salad variations to suit your preferences, ensuring a delightful and nutritious culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
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
ARTICHOKE BEAN SALAD
"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
THREE BEAN AND ARTICHOKE SALAD
This evolved because I always thought that the traditional three bean salad needed a little something extra to make it more flavorful and interesting. Try this recipe and see if you agree.
Provided by Geema
Categories Beans
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.
Nutrition Facts : Calories 255.5, Fat 10.6, SaturatedFat 1.4, Sodium 489.3, Carbohydrate 34.2, Fiber 9.3, Sugar 1.4, Protein 8.7
GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD
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
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.
Tips:
- Use canned beans and artichokes for convenience. If you're short on time, canned beans and artichokes are a great option. Just be sure to rinse them well before using.
- Add some chopped fresh herbs for extra flavor. Fresh herbs like basil, parsley, or cilantro can really brighten up this salad. Add them just before serving for the best flavor.
- Don't be afraid to experiment with different vinegars. A variety of vinegars can be used in this salad, such as red wine vinegar, balsamic vinegar, or white wine vinegar. Experiment to find your favorite flavor combination.
- Serve the salad immediately or chill it for later. This salad is best served immediately, but it can also be chilled for later. If you're chilling it, let it come to room temperature for about 30 minutes before serving.
Conclusion:
Three-bean and artichoke salad is a delicious and easy-to-make salad that's perfect for any occasion. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck.
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