Three Bean And Artichoke Salad Recipe

Recipe By Slurrp

This Three Bean and Artichoke Salad is a refreshing and nutritious dish that is perfect for summer picnics or as a side dish for any meal. The combination of three different types of beans - kidney beans, chickpeas, and green beans - with marinated artichoke hearts creates a flavorful and satisfying salad. The tangy dressing made with lemon juice, olive oil, and herbs adds a zesty kick to the dish. Serve chilled and enjoy the burst of flavors in every bite!

4.2
15 Rating -
Rate
Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Three Bean And Artichoke Salad
plan
Bookmark

ingredients serve

Ingredients for Three Bean And Artichoke Salad Recipe

  • 0.17 can Kidney Beans, Drained And Rinsed
  • 0.17 can Chickpeas, Drained And Rinsed
  • 0.17 cup Green Beans, Trimmed And Blanched
  • 0.17 cup Marinated Artichoke Hearts, Drained And Chopped
  • 0.33 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 0.17 Clove Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Three Bean And Artichoke Salad Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine the kidney beans, chickpeas, green beans, and marinated artichoke hearts.
  • STEP 2.In a separate small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
  • STEP 3.Pour the dressing over the bean and artichoke mixture and toss gently to coat.
  • STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 5.Before serving, give the salad a final toss and adjust the seasoning if needed.
  • STEP 6.Serve chilled and enjoy!

Cooking Tips

  • You can use canned beans for convenience, but if you prefer, you can also cook dried beans and use them in the salad.
  • Feel free to add other vegetables like cherry tomatoes, cucumber, or red onion for extra freshness and crunch.
  • For added flavor, sprinkle some crumbled feta cheese or chopped fresh herbs like parsley or basil on top before serving.

Storage and Serving

  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • It is best served chilled, so keep it refrigerated until ready to serve.
  • Serve as a side dish with grilled meats or as a light and refreshing main course.
Nutrition
value
85
calories per serving
9 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    < 1mg
  • Vitamin A
    119mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    6mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    3mg
  • Manganese
    < 1mg
  • Phosphorus
    4mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp