Cannellini Bean and Artichoke Salad

Name: Cannellini Bean and Artichoke Salad
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 2 celery ribs, diced; Kosher salt and freshly ground pepper; 1 can (14 oz) artichoke hearts, drained and chopped; 2 cans (15 oz each) cannellini beans, drained and rinsed; ½ cup Lemon Vinaigrette, plus more for serving (optional); ½ small red onion, finely chopped; 1 tablespoon finely chopped fresh oregano leaves

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

This piquant Italian-inspired bean and artichoke salad is a snap to put together if you use canned beans (or cook your beans the night before in an Instant Pot!). Make sure to let the salad stand for a while before serving so the beans soak up all the lemony goodness from the vinaigrette.

Ingredients

2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (14

Americas
Europe
Italy
United States
Mediterranean
Autumn
Gluten-free
Vegan
California

Method

In a large bowl, combine the beans, artichoke hearts, onion, celery, and oregano and toss to mix well. Drizzle with the vinaigrette, season with salt and pepper, and toss to coat evenly. Let stand for at least 30 minutes or cover and refrigerate for up to 4 hours to allow the flavors to blend.

Serve at room temperature, passing more vinaigrette alongside if desired.