Name: Cannellini Bean and Artichoke Salad recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

129.3 calories carbohydrate: 15.3 g cholesterol: : - fat: 5.6 g fiber: 4.3 g protein: 4.2 g saturatedFat: 0.7 g servingSize: - sodium: 554.3 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 servings

Recipe Note

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

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