Two Bean Corn And Artichoke Salad Recipes

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

2-BEAN ARTICHOKE SALAD

2-Bean Artichoke Salad image

Simple and delicious with just 5 ingredients, this 2-bean artichoke salad is a nice change from the typical 3-bean salad.

Provided by Martha McKinnon | Simple Nourished Living

Categories Salad Side Dish

Time 10m

Number Of Ingredients 5

Ingredients

1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (15 ounces) cut green beans, drained
1 can (15 ounces) artichoke hearts, drained and roughly chopped
1/2 cup chopped red bell pepper
1/2 cup Annie's Light Goddess Dressing (substitute your favorite bottled or homemade dressing)

Steps:

In a large bowl combine all the ingredients and toss gently until coated with the dressing.
Season with salt and pepper.
Chill to allow flavors to meld if time permits.

Nutrition Facts : ServingSize 1 /2 cup, Calories 98 kcal, Carbohydrate 12 g, Protein 6 g, Fat 3 g, Fiber 5 g

THREE BEAN AND ARTICHOKE SALAD

Three Bean and Artichoke Salad image

A light, interesting all-year-round salad. The artichokes make this bean salad stand out from all the rest. Try serving this salad over cooked brown rice for a hearty main dish salad.

Provided by Caroline Growcott

Categories Salad Beans Three Bean Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 (15 ounce) can butter beans
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained
1 (14 ounce) can artichoke hearts, drained and quartered
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons coarse grained prepared mustard
salt and pepper to taste

Steps:

In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 30.9 g, Fat 9.3 g, Fiber 10.7 g, Protein 10.4 g, SaturatedFat 1.2 g, Sodium 1073.5 mg, Sugar 2.3 g

TWO BEAN AND CORN SALAD

Two Bean and Corn Salad image

Make and share this Two Bean and Corn Salad recipe from Food.com.

Provided by MsKittyKat

Categories Black Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 (15 1/2 ounce) can great northern beans, rinsed,drained
1 (15 1/2 ounce) can black beans, rinsed,drained
3 stalks celery, chopped
2 cups frozen corn kernels, thawed
1 medium red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeno chiles, seeded,chopped

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend.
Add remaining ingredients and toss to coat.
Season salad with salt and pepper.
Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 40.9, Fiber 9.1, Sugar 2.4, Protein 10.2

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

Ingredients

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.

TWO-BEAN AND CORN SALAD

Two-Bean and Corn Salad image

Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

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

Ingredients

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.

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