New Year Three Bean And Artichoke Salad Recipes

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THREE BEAN AND ARTICHOKE SALAD



Three Bean and Artichoke Salad image

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

1 (15 ounce) can butter beans or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
2 cups cooked green beans, fresh,frozen or canned
1 1/4 cups marinated artichoke hearts, drained and cut in half
2 green onions, white part only,sliced thin
2 tablespoons sun-dried tomatoes packed in oil, chopped
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons coarse grained prepared mustard
salt and pepper

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

BOB'S BEAN SALAD



Bob's Bean Salad image

This is a tasty bean salad that is actually good for you!

Provided by BOBU

Categories     Salad     Beans

Time 1h20m

Yield 8

Number Of Ingredients 12

1 medium red bell pepper, chopped
⅓ medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
¼ cup olive oil
⅛ cup white vinegar or white wine vinegar
⅛ cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar

Steps:

  • In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
  • In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
  • Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.

Nutrition Facts : Calories 229 calories, Carbohydrate 27 g, Cholesterol 6.3 mg, Fat 10.4 g, Fiber 7.5 g, Protein 8.4 g, SaturatedFat 2.1 g, Sodium 793.5 mg, Sugar 1.7 g

CANNELLINI BEAN AND ARTICHOKE SALAD



Cannellini Bean and Artichoke Salad image

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

Provided by Barry Heuser

Categories     Salad     Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

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

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

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