Two Bean And Artichoke Salad Recipes

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ARTICHOKE AND BEAN SALAD WITH TUNA



Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Categories     main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 9

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

  • Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
  • Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams

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

COLD GREEN BEAN AND ARTICHOKE SALAD



Cold Green Bean and Artichoke Salad image

A hearty and delicious salad for potlucks, barbecues, and family get-togethers.

Provided by McLaughlinMom

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 14

1 ½ pounds green beans, trimmed
1 pint cherry tomatoes, halved
1 (14 ounce) jar marinated artichoke hearts, drained and chopped
½ medium red onion, sliced
¼ cup black olives, pitted
1 (14 ounce) jar cannellini beans, drained and rinsed
¼ cup freshly chopped parsley
1 tablespoon shaved Parmesan cheese, or to taste
¼ cup balsamic vinegar
1 teaspoon Dijon mustard, or more to taste
1 clove garlic, minced
salt and freshly ground black pepper to taste
½ cup olive oil
sprig of parsley for garnish (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
  • Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
  • Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
  • Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g

TWO BEAN AND ARTICHOKE SALAD



Two Bean and Artichoke Salad image

A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.

Provided by Felix4067

Categories     Beans

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup grape tomatoes, halved (or quartered, depending on size)
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley, chopped
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can quartered artichoke hearts, drained
1/4 cup feta cheese, crumbled fine
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard (or garlic mustard)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced

Steps:

  • Combine all salad ingredients in a large bowl.
  • Combine all dressing ingredients in a small bowl and mix well with a whisk.
  • Pour dressing over salad; stir to combine well.
  • Cover and chill at least one hour before serving.

Nutrition Facts : Calories 158.7, Fat 3, SaturatedFat 0.9, Cholesterol 3.3, Sodium 312.5, Carbohydrate 26.7, Fiber 7.8, Sugar 1.3, Protein 8.2

ARTICHOKE AND BEAN SALAD WITH TUNA



Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Time 55m

Yield 4 Servings

Number Of Ingredients 9

2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed
1 (15 oz. can) artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6 oz.) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

  • 1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
  • 2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

BLACK BEAN, CORN, AND QUINOA SALAD



Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
  • Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

TWO-BEAN, CORN AND ARTICHOKE SALAD



Two-Bean, Corn and Artichoke Salad image

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a large mixing bowl.
  • Refrigerate at least 30 minutes.
  • This salad can be made a day ahead of time.

SAUTEED NAVY BEANS AND ARTICHOKES



Sauteed Navy Beans and Artichokes image

Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.

Provided by amanda1432

Categories     Side Dish     Beans and Peas

Time 20m

Yield 4

Number Of Ingredients 8

6 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon ground red pepper
1 (15 ounce) can navy beans, drained and rinsed
1 (14 ounce) can marinated artichoke hearts, drained and quartered
½ teaspoon freshly ground black pepper
salt to taste
¼ cup grated Romano cheese

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g

ARTICHOKE BEAN SALAD



Artichoke Bean Salad image

"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

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1-1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing

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.

SEARED ARTICHOKES WITH WARM WHITE-BEAN SALAD



Seared Artichokes with Warm White-Bean Salad image

For a different take on a healthy vegetarian meal, consider the artichoke. Steamed and then seared, the halves are both meaty and satisfying. The rest of this dish cooks in the same pan: you fry two slices of torn-up bread, then make the warm white bean salad.

Provided by Lauryn Tyrell

Time 1h25m

Number Of Ingredients 12

Kosher salt and freshly ground pepper
2 large (or 4 small artichokes) (1 1/2 pounds total)
1 lime, halved
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil, divided, plus more for serving
2 slices (each 1/2 inch thick) rustic sourdough bread, torn into small pieces (about 2 cups)
3 cloves green garlic, or 2 cloves regular garlic, sliced (about 1 tablespoon)
2 cups cooked white beans (or a 15-ounce can), plus 1 1/2 cups bean-cooking liquid or water
1/2 cup thinly sliced celery hearts, plus 1/4 cup pale-green inner leaves
1/4 cup fresh parsley leaves, plus more for serving
1 tablespoon red-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for serving (optional)

Steps:

  • Fill a large pot with 1 inch water and bring to a simmer; season generously with salt. Using a serrated knife, trim top third off each artichoke and rub all over with one lime half.
  • Place artichokes in pot, stem-sides up; cover and cook until hearts are easily pierced with the tip of a knife, 20 to 30 minutes (depending on size). Let cool slightly, then halve artichokes and scoop out chokes. Stir together mayonnaise and juice of remaining lime half; season lightly with salt.
  • Heat 2 tablespoons oil in a large straight-sided skillet over medium. Add bread and cook, stirring, until golden and crisp, 5 to 6 minutes. Transfer to paper towels; season with salt. Wipe skillet clean; swirl in remaining 2 tablespoons oil. Season artichokes with salt and pepper; add to skillet, cut-sides down. Cook until golden, 1 to 2 minutes. Transfer to a plate.
  • Add garlic to skillet and cook until fragrant and just golden, about 30 seconds. Carefully stir in beans with cooking liquid; season (there will be some steam and spattering). Bring to a simmer and cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Remove from heat and stir in celery, parsley, vinegar, and red-pepper flakes. Transfer to bowls, top with artichokes and croutons, and serve with lime mayonnaise and more oil, red-pepper flakes, and parsley.

GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD



Green Bean, Artichoke and Radicchio Salad image

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

8 ounces green beans
Salt
1 head radicchio
1 (14-ounce) can artichoke hearts
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 lemon, halved
Pinch of dried oregano

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.

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD



New Year Three-Bean and Artichoke Salad image

This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.

Provided by Sisterlulabell

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

1 (15.5 ounce) can Great Northern beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (13.75 ounce) can marinated artichoke hearts, drained and chopped
4 green onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

Steps:

  • Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g

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