Artichoke And White Bean Salad
This vibrant and flavorful White Bean and Artichoke Salad is a delightful blend of tender artichoke hearts, hearty white beans, and fresh vegetables tossed in a zesty dressing made with olive oil, lemon juice, and aromatic seasonings. Perfect for a light lunch, potluck, or side dish, this salad offers a balance of textures and tastes that will please your palate with every bite. With a make-ahead option for added convenience, this dish is a great addition to your recipe collection.
— Constant Cookbook
Ingredients
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, thinly sliced
- 1 tsp. Dijon mustard
- 1/4 tsp. red pepper flakes
- 1 tsp. ground fennel seeds
- Salt and freshly ground pepper, to taste
- 1 package frozen quartered artichoke hearts,
- thawed
- 2 cans (each 15 oz.) white beans, rinsed
- and drained
- 1 small red onion, diced
- 2 celery stalks, thinly sliced
- 2 Tbs. chopped fresh oregano
Instructions
- To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, red pepper flakes and fennel seeds. Season with salt and pepper. Let stand for at least 30 minutes or up to 4 hours to allow the flavors to blend.
- In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.
- <B>Make-Ahead Tip:</B> The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.
- Adapted from Williams-Sonoma <i>Easy Entertaining</i>, by George Dolese (Simon & Schuster, 2005).
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