Best 3 White Bean And Artichoke Salad Recipes

In the realm of vegetarian delights, the White Bean and Artichoke Salad emerges as a symphony of flavors and textures, offering a delightful combination of creamy beans, tangy artichokes, and crisp vegetables, all harmoniously united by a zesty dressing. This vibrant salad not only tantalizes the taste buds but also nourishes the body with a wealth of vitamins, minerals, and fiber, making it an ideal choice for health-conscious individuals seeking a satisfying and nutritious meal.

For those with dietary restrictions, this salad caters to various preferences, being gluten-free, vegetarian, and easily adaptable for vegan diets. The recipe provides detailed instructions, guiding you through every step of the preparation process, ensuring a successful culinary experience. Additionally, the article offers variations and suggestions for customization, allowing you to tailor the salad to your unique tastes and dietary needs.

Furthermore, the article delves into the culinary world, presenting a diverse selection of other delectable vegetarian and vegan recipes that are sure to captivate your palate. From the vibrant flavors of the Mediterranean Chickpea Salad to the hearty goodness of the Lentil Walnut Bolognese, each recipe is carefully crafted to provide a unique gustatory adventure.

Whether you're a seasoned vegetarian, a vegan explorer, or simply seeking to incorporate more plant-based meals into your diet, this article serves as a comprehensive guide, offering a range of recipes that cater to your culinary desires while promoting a healthy and sustainable lifestyle.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE BEAN AND ARTICHOKE SALAD

White Bean and Artichoke Salad image

This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.

Provided by Sara

Categories Salad Beans

Time 3h

Yield 8

Number Of Ingredients 11

Ingredients

3 cups white beans, drained
½ (14 ounce) can artichoke hearts, drained and quartered
⅔ cup diced green bell pepper
⅓ cup chopped black olives
¼ cup chopped red onion
¼ cup chopped fresh parsley
¼ ounce chopped fresh mint leaves
¾ teaspoon dried basil
⅓ cup olive oil
¼ cup red wine vinegar
salt and pepper to taste

Steps:

In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.4 g, Fat 10 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 150.2 mg, Sugar 0.8 g

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD

Shrimp, Artichoke And White Bean Salad image

Provided by Moira Hodgson

Categories salads and dressings, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 pound white beans
Coarse salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
4 cloves garlic crushed
2 to 3 tablespoons white-wine vinegar
1/2 to 3/4 cup extra-virgin olive oil
3 plum tomatoes, seeded and chopped
2 pounds baby artichokes
1/2 lemon
3 tablespoons olive oil
2 tablespoons fresh chives, finely chopped
2 pounds medium shrimp soaked for 1 hour in cold salted water
1 cup dry white wine
1 cup fish stock or clam juice
Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)
1 onion, sliced

Steps:

Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams

WHITE BEAN AND ARTICHOKE SALAD

White Bean and Artichoke Salad image

Simple Mediterranean chilled white bean salad.

Provided by Sue L

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

2 can(s) (15 ounces each) cannellini beans, rinsed and drained
14 oz jar artichoke hearts packed in water, drained
1 red bell pepper, diced
1/2 c pitted kalamata olives, sliced
1/4 c diced red onion
2 Tbsp chopped fresh italian parsley
2 Tbsp chopped fresh mint
1 Tbsp chopped fresh basil
1/3 c extra virgin olive oil
1/4 c red wine vinegar
salt and pepper

Steps:

1. Stir together ingredients and chill before serving, preferably overnight.

Tips:

Choose the freshest ingredients: Use fresh, tender artichokes and crisp white beans for the best flavor and texture.
Prep the artichokes properly: To avoid a bitter taste, remove the tough outer leaves and the fuzzy choke from the artichokes before cooking.
Cook the artichokes until tender: Boil or steam the artichokes until they are tender enough to easily pierce with a fork.
Use a variety of beans: For a more flavorful salad, use a mix of different white beans, such as cannellini, great northern, and navy beans.
Add a tangy dressing: A simple vinaigrette made with lemon juice, olive oil, and Dijon mustard is a great way to dress the salad.
Top with fresh herbs: Fresh herbs, such as parsley, cilantro, or basil, add a pop of color and flavor to the salad.

Conclusion:

This white bean and artichoke salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and textures, this salad is sure to be a hit at your next gathering.