Marinated Artichoke, Roasted Red Pepper, & White Bean Salad

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Marinated Artichoke, Roasted Red Pepper, & White Bean Salad

Recipe from Two Peas and Their Pod

A fresh, no-cook Mediterranean salad with marinated artichokes, white beans, roasted red peppers, olives, and herbs—all tossed in a zesty Italian dressing.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: artichoke, beans, roasted red pepper

Servings:

Calories: 249kcal

Ingredients

For the salad:

15.5 oz can cannellini beans, rinsed and drained
12 oz can marinated artichoke hearts, drained and chopped
12 oz jar roasted red peppers, drained and chopped
1/2 cup thinly sliced red onion
1/4 chopped kalamata olives
1/3 cup chopped basil
1/4 cup chopped parsley

For the dressing:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes

Instructions

In a medium bowl, combine the beans, artichoke hearts, red peppers, red onion, olives, basil, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, Parmesan cheese, salt, Italian seasoning, and crushed red pepper flakes.
Pour the dressing over the salad and stir until combined. Serve or let sit for 30 minutes so flavors can meld.
Serving suggestions: Enjoy with crusty bread, pita chips, or put on top of ricotta toast or avocado toast, or spoon over a bed of greens or pasta.

Notes

How to Store: Fridge: Store in an airtight container for up to 4 days. Make-ahead: Flavors deepen over time, making it even better the next day. Pro tip: Add fresh herbs just before serving if making ahead for max freshness.

Nutrition